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Journal of Dairy Science Vol. 55 No. 6 753-758
© 1972 by American Dairy Science Association ®
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Proposed Mechanism for the Antioxygenic Action of Trypsin in Milk

Diana Limi1 and W. F. Shipe

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

The treatment of milk with trypsin (3.4.4.4) increases the resistance of milk lipids to oxidation as demonstrated by flavor scores and thiobarbiturie acid. Evidence from milk points to the conclusion that the antioxygenic effect of the enzyme is due to its ability to increase the copper binding capacity of milk and is a function of the degree of proteolysis. Electrophoretie analysis of major milk proteins revealed that trypsin hydrolyzes casein but not the ß-lactoglobulins.

FOOTNOTES

1 Present address: Foote & Jenks, Inc., Jackson, Michigan 49204.






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Copyright © 1972 by the American Dairy Science Association ®.