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Effect of Heat on the Distribution of Fluorescently Labeled Plasminogen and Plasminogen Activators in Bovine Skim Milk

Wang, L., Mauer, L.J.
Journal of food science 2008 v.73 no.3 pp. C185
skim milk, plasminogen, plasminogen activator, heat treatment, plasmin, biochemical pathways, acid treatment, chemical precipitation, ultracentrifugation, casein, milk curds, fluorescent labeling, new methods
Differentially fluorescently labeled bovine plasminogen (PG-594) and human tissue- and urokinase-type plasminogen activators (tPA-647 and uPA-546) were added to bovine skim milk to track the effect of heat on the location and concentration of these plasmin system components following acid precipitation or ultracentrifugation. In unheated milk, the majority (71.7% to 89.0%) of the added PG and PAs associated with casein micelles or acid curd, and PG-594 in the serum fraction was partially due to associations with nonsedimentable caseins. Heat treatment (85 °C for 16 s) significantly (P < 0.05) affected distribution of PG-594, tPA-647, and uPA-546, resulting in reduced concentrations of PG and PAs in the serum fractions and reciprocal increases in their levels in the nonsedimentable casein fractions. Overall, almost all of the added PG and PAs (95.9% to 97.5%) became associated with caseins following heat treatment. This is the 1st study to successfully use fluorescent labeling to quantify effects of heat on the location of plasmin components in skim milk.