The Effects of Milk Components on Lactoperoxidase Activity

Authors

  • Leonard Fweja
  • Michael Lewis
  • Alistair Grandison

Keywords:

Lactoperoxidase, milk components, milk fractions, activity

Abstract

This study examined the effects of storage conditions (in particular temperature and media composition) and changes in composition of each milk fraction, and of individual components on lactoperoxidase (LP) activity. The enzyme demonstrated a pulsing characteristic especially in samples stored at 5 °C, however, temperature and media composition did not have great effects on the pulsing behaviour of the enzyme. The results also indicated small but statistically significant variations (P ≤ 0.05) in LP activity between whole milk (control) and acid whey, rennet whey and cream and non-significant variations (P > 0.05) between the control and skimmed milk, and between skimmed milk and acid whey. The variations in activities were attributed to the presence or absence of casein. Though the results demonstrated that LP activity is a function of the interactive effects of all milk components, casein and Ca were the most influential milk components on LP activity.  However, their net effects relied on the interactive effects of each other and other milk components. The promotive effect of Ca2+ on LP activity was shown to be indirect and reliant on pH changes and its influence on LP activity is within certain limits of its concentrations and under the control of casein.

 Keywords: Lactoperoxidase; milk components; milk fractions; activity;

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Published

30-06-2020

How to Cite

Fweja, L., Lewis, M. ., & Grandison, A. . (2020). The Effects of Milk Components on Lactoperoxidase Activity. Tanzania Journal of Science, 46(2), 430–448. Retrieved from https://tjs.udsm.ac.tz/index.php/tjs/article/view/138

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Articles