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Lipase redistribution in cows' milk during induced lipolysis II. Activation by milk pH adjustment

Published online by Cambridge University Press:  01 June 2009

Philippe Cartier ,
Yves Chilliard  and
Josiane Bout
Philippe Cartier
Affiliation:
Laboratoire de la Lactation, INRA, Theix 63122 – Saint-Genès-Champanelle, France
Yves Chilliard
Affiliation:
Laboratoire de la Lactation, INRA, Theix 63122 – Saint-Genès-Champanelle, France
Josiane Bout
Affiliation:
Laboratoire de la Lactation, INRA, Theix 63122 – Saint-Genès-Champanelle, France
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Summary

Cold-stored milk lipolysis was enhanced from 5- to 50-fold when milk pH was adjusted to 7–8 with NaOH, while it was greatly decreased or stopped by an adjustment to pH 6–5·5 with citric acid. Small adjustments in pH (≤ 0·5 pH unit) also affected lipolysis, but the pH of native milk was not related to spontaneous lipolysis. The binding of lipoprotein lipase to cream was a pH-dependent process with an optimum near pH 7·0. Activity of the cream lipase on cold-stored milk fat continuously increased from pH 6·6 to pH 8·5. The activating effect of heparin on cold-stored milk lipolysis reached a maximum at pH 7·0–8·0 and a minimum in native milk, while addition of blood serum gave an opposite response.

Type
Original articles
Information
Journal of Dairy Research , Volume 56 , Issue 5 , November 1989 , pp. 711 - 718
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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