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J. Dairy Sci. 87:2351-2358
© American Dairy Science Association, 2004.

High Pressure Thermal Inactivation Kinetics of a Plasmin System

D. Borda1, Indrawati2, C. Smout2, A. Van Loey2 and M. Hendrickx2

1 Department of Food Bioengineering, Faculty of Food Science and Engineering, University Dunarea de Jos, 800201, Galati, Romania
2 Laboratory of Food Technology, Department of Food and Microbial Technology, Katholieke Universiteit Leuven, B-3001 Heverlee (Leuven), Belgium

Corresponding author: D. Borda; e-mail: Daniela.Borda{at}ugal.ro.

A crude plasmin extract was prepared from milk by ultracentrifugation and was partially purified using ammonium sulfate precipitation. Isothermal and high-pressure inactivation of this plasmin system at pH 6.7 could be described by a first-order kinetic model. As expected, the plasmin system displayed a high thermostability. High-pressure treatments were conducted in the 300- to 800-MPa pressure range, combined with temperatures from 25 to 65°C. The plasmin system was very pressure stable at room temperature, but inactivation occurred with combined high-pressure/temperature-treatments. The influence of temperature at different constant pressures on the inactivation rate constant was quantified using the Arrhenius equation. At all temperatures studied, a synergistic effect of temperature and high pressure was observed in the 300- to 600-MPa pressure range. However, an antagonistic effect of temperature and pressure appeared at pressures above 600 MPa.

Key Words: plasmin system • high pressure • temperature • inactivation

Abbreviation key: PA = plasminogen activators, PAI = plasmin activator inhibitors, PI = plasmin inhibitors




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D. Borda, A. Van Loey, C. Smout, and M. Hendrickx
Mathematical Models for Combined High Pressure and Thermal Plasmin Inactivation Kinetics in Two Model Systems
J Dairy Sci, December 1, 2004; 87(12): 4042 - 4049.
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