Indigenous enzymes in milk: Overview and historical aspects—Part 1

The indigenous enzymes in milk have been the subject of research since 1881 when the first report on an indigenous enzyme (lactoperoxidase (LPO)) appeared. These enzymes originate from an animal's blood plasma, leucocytes (somatic cells) and the apical membrane or cytoplasm of the secretory cel...

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Bibliographic Details
Published inInternational dairy journal Vol. 16; no. 6; pp. 500 - 516
Main Authors Fox, P.F., Kelly, A.L.
Format Journal Article Conference Proceeding
LanguageEnglish
Published Oxford Elsevier Ltd 01.06.2006
Elsevier Science
Subjects
Amylase
Biological and medical sciences
Catalase
Enzymes
Food industries
Fundamental and applied biological sciences. Psychology
Lactoperoxidase
Lipase
Milk
Milk and cheese industries. Ice creams
Plasmin
Xanthine oxidase
Enzymes
Catalase
Amylase
Xanthine oxidase
Lactoperoxidase
Lipase
Plasmin
Milk
Serine endopeptidases
Enzyme
Dairy product
Triacylglycerol lipase
Esterases
Carboxylic ester hydrolases
Peptidases
Peroxidases
Dairy industry
Hydrolases
Oxidoreductases
Amylolytic enzyme
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Summary:The indigenous enzymes in milk have been the subject of research since 1881 when the first report on an indigenous enzyme (lactoperoxidase (LPO)) appeared. These enzymes originate from an animal's blood plasma, leucocytes (somatic cells) and the apical membrane or cytoplasm of the secretory cells. By the early 20th century, seven indigenous enzymes had been identified in milk: LPO, catalase, xanthine oxidase, proteinase, lipase, salolase (arylesterase) and amylase. These were probably the most widely recognised enzymes at that time and, in addition, some of them were relatively easily assayed or were technologically important. The progress of research on these enzymes to the present date will be reviewed in this article.
ISSN:0958-6946
1879-0143
DOI:10.1016/j.idairyj.2005.09.013