Kinetic and thermodynamic study of thermal inactivation of the antimicrobial peptide P34 in milk

Abstract

The knowledge on thermal inactivation of biopreservatives in a food matrix is essential to allow their proper utilisation in food industry, enabling the reduction of heating times and optimisation of heating temperatures. In this work, thermal inactivation of the antimicrobial peptide P34 in skimmed and fat milk was kinetically investigated within the temperature range of 90–120°C. The inactivation kinetic follows a first-order reaction with k-values between 0.071 and 0.007min−1 in skimmed milk, and 0.1346 and 0.0119min−1 in fat milk. At high temperatures, peptide P34 was less resistant in fat milk, with a significant decrease in residual activity as compared with skimmed milk. At temperatures below 110°C, the fat globules seem to have protective effect to the peptide P34. Results suggest that peptide P34 is heat stable in milk with activation energy of 90kJmol−1 in skimmed milk and 136kJmol−1 in fat milk.