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Friend BA, Shahani KM, Long CA, et al. Evaluation of Freeze-Drying, Pasteurization, High-Temperature Heating and Storage on Selected Enzymes, B-Vitamins and Lipids of Mature Human Milk. J Food Prot. 1983;46(4):330-334doi: 10.4315/0362-028X-46.4.330.
Friend, B. A., Shahani, K. M., Long, C. A., & Agel, E. N. (1983). Evaluation of Freeze-Drying, Pasteurization, High-Temperature Heating and Storage on Selected Enzymes, B-Vitamins and Lipids of Mature Human Milk. Journal of food protection, 46(4), 330-334. https://doi.org/10.4315/0362-028X-46.4.330
Friend, B A, et al. "Evaluation of Freeze-Drying, Pasteurization, High-Temperature Heating and Storage on Selected Enzymes, B-Vitamins and Lipids of Mature Human Milk." Journal of food protection vol. 46,4 (1983): 330-334. doi: https://doi.org/10.4315/0362-028X-46.4.330
Friend BA, Shahani KM, Long CA, Agel EN. Evaluation of Freeze-Drying, Pasteurization, High-Temperature Heating and Storage on Selected Enzymes, B-Vitamins and Lipids of Mature Human Milk. J Food Prot. 1983 Apr;46(4):330-334. doi: 10.4315/0362-028X-46.4.330. PMID: 30913585.
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J Food Prot. 1983 Apr;46(4):330-334. doi: 10.4315/0362-028X-46.4.330.

Evaluation of Freeze-Drying, Pasteurization, High-Temperature Heating and Storage on Selected Enzymes, B-Vitamins and Lipids of Mature Human Milk.

Journal of food protection

B A Friend, K M Shahani, C A Long, E N Agel

Affiliations

  1. Department of Food Science and Technology, University of Nebraska, Lincoln, Nebraska 68583-0919.

PMID: 30913585 DOI: 10.4315/0362-028X-46.4.330

Abstract

The effects of freeze-drying, pasteurization, high-temperature heating and storage on key enzymes, B-vitamins and lipids of pooled mature human milk were determined. Freeze-drying significantly decreased (P<0.05) the activity of lactoperoxidase and lysozyme but had no effect on the lipase or protease of pooled human milk. Storage after freeze-drying destroyed lactoperoxidase activity but had no apparent effect on the other enzymes. Heating at 62.5°C for 30 min or 75°C for 15 min significantly decreased (P<0.05) the activities of lactoperoxidase, lipase and protease. Lysozyme was inactivated significantly only by heating at 75°C. Storage at -25°C following pasteurization had no significant effect on enzyme activity. Biotin, niacin and pantothenic acid appeared to be quite stable and were not significantly altered by freeze-drying, heating and/or storage. Similarly, there were no significant differences in lipid components following processing and storage.

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