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Inhibiting and Activating Effects of Skim Milks and Proteose-Peptone Fractions on Spontaneous Lipolysis and Purified Lipoprotein Lipase Activity in Bovine Milk

Laboratoire de la Lactation, Institut National de la Recherche Agronomique, Theix-63122-Ceyrat, France
Laboratoire de Biochimie Appliquée, Associé à l'Institut National de la Recherche Agronomique, Université de Nancy, 54506 Vandoeuvre les Nancy, France

Effect of heated skim milks on purified milk lipoprotein lipase activity against intralipid was correlated (.75) with their ability to affect spontaneous lipolysis in whole milks. Purified hydrophobic fraction of proteose-peptone that contained principally component 3 inhibited purified lipoprotein lipase activity. In contrast, fractions poor in proteose-peptone component 3 activated lipoprotein lipase activity. Study of interactions between activating and inhibiting effects suggested that the net effect of the milk proteose-peptone fraction on lipoprotein lipase activity resulted mainly from its inhibitory component, rather than from its activating components.

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