Abstract
Transforming growth factor-β2 (TGF-β2) in bovine milk was studied following heat treatments at 65 °C, 72 °C, 90 °C or 135 °C for 15 s in pilot scale indirect heating equipment. The concentrations of TGF-β2 were measured in milk, casein and whey fractions, and these values were compared with those obtained with non-heat-treated milk samples. Heat treatment had a strong effect on the growth factor and its distribution to casein and whey. Heating activated TGF-β2 from latent to immunoreactive form, as measured by immunoassay. Activation was dependent on the heating temperature and the change was total at 90 °C. TGF-β2 found in the casein fraction was in the active form, whereas the latent form of the growth factor was located in the whey fraction. TGF-β2 contents in cheese and whey were compared with that in the original milk, and these results supported the findings of the pilot scale study.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.