Enzyme activity in bovine milk : 1 : Lactoferrin : 2 : Lactoperoxidase : Review of latest developments : Part I
The purpose of the research presented in this document is to summarize knowledge found in recent publications, oriented mainly to chemical studies, about some of the indigenous enzymes existing in bovine milk. Other information has been generated by investigations regarding the biological role and the applied aspects of the antimicrobial systems in milk and fermented dairy products. In this case, attention is focused on the lactoferrin and lactoperoxidase system, the properties, the thermal behaviour of these proteins, the heat stability and the existing analytical procedures for the determination of the residual enzyme content. Similar research will be carried out, in the near future, on the enzymes: superoxide dismutase, xanthin oxidase, plasmin, nysin and lysozyme (1,4-beta-N-acetylmuramidase).
Bibliographic Reference: EUR 16088 EN (1994) 11pp., FS, free of charge
Availability: Available from the Public Relations and Publications Unit, JRC Ispra, I-21020 Ispra (IT)
Record Number: 199510258 / Last updated on: 1995-03-21
Original language: en
Available languages: en