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Activities and thermal stability of indigenous enzymes in cream and ice-cream mix.

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Title Activities and thermal stability of indigenous enzymes in cream and ice-cream mix.
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Creator Balkishan, N.P.; Sharma, R.; Rajput, Y.S, and Tomar, S.K.
 
Subject lactoperoxidase (LPO)
 
Description Not Available
The activity and thermal stability of five indigenous enzymes viz., alkaline phosphatase (ALP), y-glutamyl transpeptidase (GGTP), lactoperoxidase (LPO), N-acetyl-β-glucosaminidase (NAGase), and xanthine oxidase (XO) in cream (20% and 40% fat levels) and ice-cream mix have been reported. Activities of ALP, NAGase and XO were significantly higher in 40% cream compared to 20% cream sample indicating that these enzymes are more abundant in cream phase. There was no significant difference in activities of GGTP and LPO enzymes in 40% and 20% cream samples. Although activities of ALP, GGTP, LPO and NAGase in ice-cream mix were lower or similar to cream samples, XO in ice-cream mix was higher than cream samples. The thermal stability of these enzymes was measured by calculating temperature (heat treatment for 15 s) required for 50% inactlvation. Thermal stability of ALP was distinctly lower than other four enzymes. In 40% cream samples, the stability of enzymes was in order of XO > (LPO, GGTP)> NAGase>ALP. Except NAGase in ice-cream mix, all enzymes in cream and ice-cream mix were completely inactivated at 90°C/15 s. Heat inactivated GGTP and LPO enzymes in 40% cream and ice-cream mix did not get reactivated during storage at - 20, 5, and 20°C LPO and GGTP activities in cream and ice-cream mix can be used as indicator of heat treatment given to these products
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Date 2021-08-26T08:27:17Z
2021-08-26T08:27:17Z
2010-01-01
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/60724
 
Language English
 
Relation Not Available;
 
Publisher Not Available