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J. Dairy Sci. 86:728-734
© American Dairy Science Association, 2003.

Plasmin Activity in Pressurized Milk

M. R. García-Risco, I. Recio, E. Molina and R. López-Fandiño

Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva, 3, 28006 Madrid, Spain

Corresponding author:
Rosina López-Fandiño; e-mail:
rosina{at}ifi.csic.es.

The effects of pressure (up to 400 MPa), applied at room temperature, on native proteinase activity of milk were investigated by means of plasmin activity, plasmin-derived activity after plasminogen activation and their distribution in different milk fractions, micelle microstructure, ß-LG denaturation, and casein susceptibility to proteolytic attack. The pressure conditions assayed did not lead to plasmin inactivation and only decreased around 20 to 30% total plasmin activity after plasminogen activation. However, pressure caused severe disruption of the micellar structure, releasing high levels of caseins, plasmin, and plasminogen to the soluble fraction of milk. High levels of soluble denatured ß-LG were also found in the ultracentrifugation supernatants of pressurized milks, particularly in those treated at 400 MPa. Probably as a result of micellar disintegration, caseins became more susceptible to proteolysis by exogenous plasmin. However, no enhanced proteolytic degradation was observed when we compared the evolution of pressurized and unpressurized milks during refrigerated storage. Serum-liberated plasmin may become more vulnerable to the action of proteinase inhibitors leading to a reduced proteolysis on refrigerated storage, despite the increased susceptibility of caseins to proteinase action.

Key Words: milk • plasmin system • micelle microstructure • ß-LG denaturation

Abbreviation key: CE = capillary electrophoresis, {varepsilon}-ACA = {varepsilon}-aminocaproic acid




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