Espectrofotometria de absorção na região ultravioleta para detecção de atividade proteolitica em leite e derivados

AUTOR(ES)
DATA DE PUBLICAÇÃO

1991

RESUMO

It s well known that proteolysis affects adversely the milk quality and of their by-products, limiting the shelflife and leading to a degradation of their constituints, mainly in milk submitted to ultra-hight temperature treatment, like UHT milk. It is well known too, the need for simple and sensitive methods to estimate and demonstrate this proteolytic activity, applied to milk and milk products. The dialysis of milk against water and the absorption spectra of proteins and peptides due to the peptide bonds in the ultraviolet range were the start-points for the hypothesis to be tested in this research. This research describes the development and standartization of a spectrophotometric method in the UV-range (200-230 nm) with the aim to supply a want. It was compared to the HULL method ( r = 0,9296 -t** ) and applied to quantitation and monitoring proteolysis in raw milk, UHT-mi1k and "Minas Frescal" cheese, a Brazilian kind of cheese with hight moisture and not submitted to ageing. The results was very promising, showing higher sensitivity and being more suitable than the Hull method to detect proteolysis. Still showed that the method is very simple, rapid and unexpensive

ASSUNTO(S)

leite - conservação alimentos - conservação

ACESSO AO ARTIGO

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