Effects of high intensity pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescens

Journal of Dairy Science

Volumn 85, Issue 1, 2002, Pages 19-27

  Bendicho, S ^a   Estela, C ^a   Giner, J ^a   Barbosa Canovas G V ^b   Martin O ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Enzymes; High intensity pulsed electric fields; Lipase; Milk

Indexed keywords

PSEUDOMONAS; PSEUDOMONAS FLUORESCENS;

TRIACYLGLYCEROL LIPASE;

ANIMAL; ARTICLE; CATTLE; ELECTRICITY; ENZYMOLOGY; FOOD CONTROL; FOOD PRESERVATION; HEAT; KINETICS; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PSEUDOMONAS FLUORESCENS; TASTE; TIME;

ANIMALS; CATTLE; ELECTRICITY; FOOD MICROBIOLOGY; FOOD PRESERVATION; HEAT; KINETICS; LIPASE; MILK; PSEUDOMONAS FLUORESCENS; TASTE; TIME FACTORS;

EID: 0036366484     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74048-4     Document Type: Article

References (35)

1. Andersson, R. E., G. Danielsson, C. B. Hedlund, and S. G. Svensson. 1981. Effect of heat-resistant microbial lipase on flavor of ultra-high-temperature sterilized milk. J. Dairy Sci. 64:375-379.
2. Bendicho, S., A. Espachs, D. Stevens, J. Arántegui, and O Martín. 1999. Effect of high intensity pulsed electric fields on vitamins of milk. Page 108 in European Conference of Emerging Food Science and Technology, Tampere, Finland.
3. Bendicho, S., M. C. Trigueros, T. Hernández, and O. Martín. 2001. Validation and comparison of analytical methods based on the release of p-nitrophenol to determine lipase activity in milk. J. Dairy Sci. 84:1590-1596.
4. Calderón-Miranda, M. L., G. V. Barbosa-Cánovas, and B. G. Swanson. 1999. Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. Int. J. Food Microbiol. 51:19-30.
5. Castro, A. J. 1994. Pulsed electric field modification of activity and denaturation of alkaline phosphatase. Ph.D. thesis, Washington State University, Pullman, Washington.
6. Cogan, T. M. 1977. A review of heat-resistant lipases and proteinases, and the quality of dairy products. Irish J. Food Sci. Technol. 1:95-105.
7. Cousin, M. A. 1982. Presence and activity of psychrotrophic microorganisms in milk and dairy products: A review. J. Food Prot. 45:172-207.
8. Cousins, C. M., M. E. Sharpe, and B. A. Law. 1977. The bacteriological quality of milk for cheddar cheesemaking. Dairy Ind. Int. 42:12-13, 15, 17.
9. Deeth, H. C., and C. H. Fitz-Gerald. 1983. Lipolytic enzymes and hydrolytic rancidity in milk and milk products. Pages 195-239 in Dairy Chemistry. 2. Lipids. P. F. Fox, ed. Applied Science Publishers, Barking, UK.
10. Driessen F. M. 1983. Lipases and proteinases in milk. Occurrence, heat inactivation and their importance for keeping quality of milk products. Ph.D. Diss. Agricultural University of Wagenurgen, Netherlands.
11. Dunn, J. E., and J. S. Pearlman. 1987. Methods and apparatus for extending the shelf-life of fluid food products. US Patents no. 4 695 472.
12. Fairbairn, D. J., and B. A. Law. 1986. Proteinases of psychrotrophic bacteria: Their production, properties, effects and control. J. Dairy Res. 53:139-177.
13. Giner J., V. Gimeno, A. Espachs, P. Elez, G. V. Barbosa-Cánovas, and O. Martín. 2000. Inhibition of tomato (Licopersicon esculentum Mill.) pectin methylesterase by pulsed electric fields. Innov. Food Sci. Emerging Technol. 1:57-67.
14. Giner J., V. Gimeno, G. V. Barbosa-Cánovas, and O. Martín. 2001. Effects of Pulsed Electric Fields Processing on Apple and Pear Polyphenoloxidases. Food Sci. Technol. Int. 7:339-345.
15. Gilliand, S. E., and M. L. Speck. 1967. Inactivation of microorganisms by electrohydraulic shock. Appl. Microbiol. 15:1031-1037.
16. Grahl, T., and H. Märkl. 1996. Killing of microorganisms by pulsed electric fields. Appl. Microbiol. Biotechnol. 45:148-157.
17. Ho, S. Y., G. S. Mittal, and J. D. Cross. 1997. Effects of high electric pulses on the activity of selected enzymes. J. Food Eng. 31:69-84.
18. Jeness, R., and J. Koops. 1962. Preparation and properties of a salt solution which simulates milk ultrafiltrate. Neth. Milk Dairy J. 16:153-164.
19. Kishonti, E. 1975. Influence of heat resistant lipases and proteases in psychrotrophic bacteria on product quality. Annu. Bull. Int. Dairy Fed. 86:122-124.
20. Law, B. A. 1979. Reviews of the progress of Dairy Science: Enzymes of psychrotrophic bacteria and their effects on milk and milk products. J. Dairy Res. 46:573-588.
21. Lawrence, R. C. 1967. Microbial lipases and related esterases. Part II. Estimation of lipase activity. Characterization of lipases. Recent work concerning their effect on dairy products. Dairy Sci. Abstr. 29:59-70.
22. Lück, H. 1972. Bacteriological quality tests for bulk-cooled milk. Dairy Sci. Abstr. 34:101-122.
23. Martín, O., B. L. Qin, F. J. Chang, G. V. Barbosa-Cánovas, and B. G. Swanson. 1997. Inactivation of Escherichia coli in skim milk by high intensity pulsed electric fields. J. Food Proc. Eng. 20:317-336.
24. Michalac, S. L., V. B. Alvárez, and Q. H. Zhang. 1999. Microbial reduction in skim milk using PEAIC technology. Page 209 in IFT Annual Meeting, Book of Abstracts, Institute of Food Technologists, Chicago, Illinois, USA.
25. Muir, D. D., J. D. Philips, and D. G. Dalgleish. 1979. The lipolytic and proteolytic activity of bacteria isolated from blended raw milk. J. Soc. Dairy Technol. 32:19-23.
26. Murray, J. G., and D. B. Stewart. 1978. Advances in the microbiology of milk and dairy products. J. Soc. Dairy Technol. 31:28-35.
27. Pothakamury, U. R., A. Monsalve-González, G. V. Barbosa-Cánovas, and B. G. Swanson. 1995a. High voltage pulsed electric field inactivation of Bacillus subtilis and Lactobacillus delbrueckii. Rev. Esp. Cienc. Tecnol. Aliment. 35:101-107.
28. Pothakamury, U. R., A. Monsalve-González, G. V. Barbosa-Cánovas, and B. G. Swanson. 1995b. Inactivation of Escherichia coli and Staphylococcus aureus in model foods by pulsed electric field technology. Food Res. Int. 28:167-171.
29. Richard, J. 1981. Classification adansonienne et identification de Pseudomonas psychrotrophes isolés du lait cru conservé à basse température. Ann. Microbiol. (Institut Pasteur) 132A:171-182.
30. Thomas, S. B. 1974. The microflora of bulk-collected milk-part 2. Dairy Ind. 39:279-282.
31. Thomas, S. B., and R. G. Druce. 1963. Types of psychrophilic bacteria in milk. Dairy Eng. 80:378-381.
32. Thomas, S. B., and R. G. Druce. 1969. Psychrotrophic bacteria in refrigerated pasteurized milk. A review. Dairy Ind. 34:351-505.
33. Vega-Mercado, H., J. Powers, G. V. Barbosa-Cánovas, B. G. Swanson, and L. Luedeche. 1995a. Inactivation of a protease from Pseudomonas fluorescens M3/6 using high voltage pulsed electric fields. Page 267 in IFT Annual Meeting, Book of Abstracts, Institute of Food Technologists, Anaheim, California.
34. Vega-Mercado, H., J. Powers, G. V. Barbosa-Cánovas, and B. G. Swanson. 1995b. Plasmin inactivation with pulsed electric fields. J. Food Sci. 60:1143-1146.
35. Zhang, Q., A. Monsalve-González, G. V. Barbosa-Cánovas, and B. G. Swanson. 1994. Inactivation of Escherichia coli and Sacharomyces cerevisiae by pulsed electric fields under controlled temperature conditions. Trans. Am. Soc. Agric. Eng. 37:581-587.