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Literature summary for 3.4.21.7 extracted from

  • Stoeckel, M.; Lidolt, M.; Stressler, T.; Fischer, L.; Wenning, M.; Hinrichs, J.
    Heat stability of indigenous milk plasmin and proteases from Pseudomonas A challenge in the production of ultra-high temperature milk products (2016), Int. Dairy J., 61, 250-261 .
No PubMed abstract available
Search for more literature for 3.4.21.7

Application

Application Comment Organism
food industry the enzyme is responsible for spoilage of directly heated ultra-high temperature milk products Bos taurus

Natural Substrates/ Products (Substrates)

Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
casein + H2O Bos taurus
-
 ?
-
 ?

Organism

Organism UniProt Comment Textmining
Bos taurus
-
-
-

Source Tissue

Source Tissue Comment Organism Textmining
milk
-
 Bos taurus
-

Storage Stability

Storage Stability Organism
20°C, enzyme in raw milk, 10 days, the enzyme keeps a relatively constant level of activity Bos taurus
37°C, enzyme in milk products, 16 days, enzyme activity is decreased Bos taurus
4-37°C, isolated plasmin in NaCl solution, enzyme activity is lost Bos taurus

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
casein + H2O
-
 Bos taurus ?
-
 ?

Temperature Range [°C]

Temperature Minimum [°C] Temperature Maximum [°C] Comment Organism
57 70 heating milk at temperatures around 57°C increases the plasmin activity in the final milk product, due to increased activation of unfolded plasminogen. Thermal inactivation of plasmin starts at 65-70°C Bos taurus
135 140 the enzyme activity is reduced by less than 99% in ultra-high temperature processing (140°C, 5 s or 135 °C, 2 s). Preheating at 80-95°C for 180 to 30 s lowers the enzyme activity further Bos taurus