Abstract
ABSTRACTKinetic parameters for thermal destruction of immunoglobulin A (IgA), lactoferrin, thiamin and folic acid in human milk were determined. Degradation proceeded following first order reaction kinetics. The times for 90% degradation (D value) at 60°C were, in seconds, 4.9 × 104 (68°C C<T> 78°C) for IgA; 2.4 × 103 (58°C<T> 70°C) for lactoferrin; 7.7 × 105 (95°C C<T> 110°C) for thiamin and 1.9 × 104 (62°C C<T> 78°C) for folic acid based on inactivation data at four constant temperatures between the range indicated. Z values (temperature change to alter degradation rate by a factor of 10) were 5.5°C, 4.7°C, 28.4°C, and 6.4°C for IgA, lactoferrin, thiamin and folic acid, respectively.
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