Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate.
The lactoperoxidase (LP) system may be used to achieve the desired bleaching of fluid whey with the addition of low concentrations (<50mg/kg) of hydrogen peroxide. The addition of an exogenous peroxidase (EP) to whey may also be used to aid in whey bleaching when the LP system is not fully active. The objectives of this study were to monitor LP activity in previously refrigerated or frozen milk, fluid whey, and whey retentate (10% solids) and to evaluate peroxidase activity in fluid whey and whey retentate (10% solids), with and without additional EP (2, 1, or 0.5 dairy bleaching units), over a range of pH (5.5-6.5) and temperatures (4-60°C). Subsequent experiments were conducted to determine the relationship between enzyme activity and bleaching efficacy. Raw and pasteurized milk, fat-separated pasteurized whey, and whey retentate (10% solids) were evaluated for LP activity following storage at 4 or -20°C, using an established colorimetric method. A response surface model was applied to evaluate both endogenous and EP activity at various temperatures and pH in freshly manufactured whey and retentate. Refrigerated or frozen storage at the parameters evaluated did not affect LP activity in milk, whey, or retentate. In fluid whey, with and without added EP, as pH decreased (to 5.5) and temperature increased (to 60°C), peroxidase activity increased. Retentate with EP exhibited behavior similar to that of fluid whey: as pH decreased and temperature increased, activity increased. However, in retentate without EP, as pH increased and temperature increased, activity increased. Enzyme activity was negatively correlated to bleaching time (time for >80% norbixin destruction) in fluid whey but a linear relationship was not evident in retentate. When fluid whey is bleached enzymatically, if pH is decreased and temperature is increased, the rate of reaction increases (e.g., bleaching occurs in less time). When bleaching in retentate, a higher pH (pH 6.5 vs. pH 5.5) is desired for optimal bleaching by the LP system. Due to processing restraints, this may not be possible for all dairy producers to achieve and, thus, addition of EP could be beneficial to improve bleaching efficacy.
Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695.
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Campbell
Department of Mathematical Sciences, Clemson University, Clemson, SC 29634.
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Gerard
Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh 27695. Electronic address: maryanne_drake@ncsu.edu.
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Drake
D000818:Animals; D057886:Bleaching Agents / Q000737:chemistry*; D002338:Carotenoids; D002611:Cheese / Q000032:analysis*; D003124:Colorimetry; D003611:Dairy Products / Q000032:analysis; D005511:Food Handling / Q000379:methods; D006861:Hydrogen Peroxide / Q000737:chemistry*; D007784:Lactoperoxidase; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis / Q000737:chemistry*; D010084:Oxidation-Reduction; D061352:Pasteurization; D013649:Taste; D013696:Temperature; D000067816:Whey Proteins
D057886:Bleaching Agents; D008894:Milk Proteins; D000067816:Whey Proteins; D002338:Carotenoids; D006861:Hydrogen Peroxide; C099823:norbixin; D007784:Lactoperoxidase
enzyme stability; lactoperoxidase; whey