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Title of Journal: Food Sci Biotechnol

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Abbravation: Food Science and Biotechnology

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The Korean Society of Food Science and Technology

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DOI

10.1016/j.amjcard.2015.01.289

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ISSN

2092-6456

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Inactivation kinetics of alkaline phosphatase from

Authors: Loredana Dumitraşcu Nicoleta Stănciuc Silvius Stanciu Gabriela Râpeanu
Publish Date: 2014/12/31
Volume: 23, Issue: 6, Pages: 1773-1778
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Abstract

Kinetic studies of alkaline phosphatase ALP thermal inactivation in different types of milk were conducted using a new fluorimetric technique Inactivation experiments were performed in a temperature range of 60725°C A biphasic model provided a good description of milk ALP thermal inactivation The kinetic parameters k and Ea were determined for heat labile and heat resistant isoenzyme fractions The inactivation rate of the heat labile fraction was faster in skim milk than in whole milk The extent of thermal inactivation was different and showed that ALP is less thermoresistant in bovine milk

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