Výskumný ústav potravinársky

Vetsika, F. – Boukidi, K. – Roussis, I. G.
gamma-Glutamyl-transferase, xanthine oxidase and total free sulfhydryls as potential markers for pasteurization treatments in dairy technology
Journal of Food and Nutrition Research, 53, 2014, č. 4, s. 324-332

Ioannis G. Roussis, Laboratory of Food Chemistry, Department of Chemistry, University of Ioannina, University Campus, 45110 Ioannina, Greece. E-mail: iroussis@uoi.gr, tel: 0030 26510 08344, fax: 0030 26510 08782

Súhrn: gamma-Glutamyl-transferase (GGT), xanthine oxidase (XO) and total free sulfhydryl groups (–SH) were examined as potential markers for milk pasteurization, milk ultra-pasteurization and cream pasteurization. The activities of GGT after pasteurization of cows’, ewes’ and goats’ milks were 7–12% of that of raw milks, while no reactivation was observed during milk storage. The activities of XO after ultra-pasteurization of cows’ milk were 11–17% of that of raw milk, and after pasteurization of cows’ cream were 20% of that of thermized cream. No reactivation of the enzyme was observed during storage of the products. Total free sulfhydryl in ultra-pasteurized milks were 154–190% of those in raw milks and, in pasteurized creams, were 137–150% of those in thermized creams, the values being stable during storage of the products. Present results suggest that GGT may be useful as a marker of milk pasteurization treatments, and XO and –SH groups may be useful as markers of milk ultra-pasteurization and cream pasteurization.

Kľúčové slová: pasteurization marker; pasteurization; ultra-pasteurization; milk; cream

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