EVOLUTION OF MILK CATALASE ACTIVITY IN PRESENCE OF INHIBITOR AND ACTIVATOR SUBSTANCES

Authors

  • L. GIURGIULESCU
  • C. OPRIŞ
  • I. R. SUGAR
  • M. BANICA
  • N. UNGUREANU

Abstract

Milk catalase activity were carried out to determine the effect of different activators and inhibitors on enzyme activity. The experiments where conducted to estimate the catalase activity from fresh milk, fresh milk in addition with trichloroacetic acid, fresh milk in addition with tannin, fresh milk during the pasteurization process, fresh milk in addition with iron, fresh milk in addition with vitamins. Iron, vitamins, high temperature influence positive milk catalase activity; tannin, trichloroacetic acid and pasteurization temperature influence negative milk catalase activity

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Published

2018-08-20

Issue

Section

Working Group 3: Fundamentally Disciplines and Environment and Plant Management