JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 59 No. 3 364-368
© 1976 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Gregory, J. F.
Right arrow Articles by Shipe, W. F.
Right arrow Search for Related Content
PubMed
Right arrow Articles by Gregory, J. F.
Right arrow Articles by Shipe, W. F.

Role of Heme Proteins in Peroxidation of Milk Lipids

J. F. Gregory1, J. G. Babish and W. F. Shipe

Department of Food Science, Cornell University, Ithaca, NY 14850

ABSTRACT

The heme proteins of the milk fat globule membrane were examined for their role in the oxidative degradation of milk lipids. Treatment of milk with antibiotic antimycin A inhibited peroxidation in samples containing added copper. The specificity of antimycin A in inhibiting heme-induced lipid peroxidation and its hydrophobicity suggest involvement of membrane heme in the catalysis. Berth the inhibitory effect of antimycin A and oxidative stability increased in samples aged 24 h prior to copper addition. Spontaneous alteration of the milk fat globule membrane with aging may have been responsible. Cytochrome b5, a membrane heme protein, and susceptibility of milk samples to lipid peroxidation were uncorrelated; however, its catalytic involvement was not precluded.

FOOTNOTES

1 Michigan State University, East Lansing 48824.






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1976 by the American Dairy Science Association ®.