The effect of freeze-drying and storage on lysozyme activity, lactoferrin content, superoxide dismutase activity, total antioxidant capacity and fatty acid profile of freeze-dried human milk - Publikacja - MOST Wiedzy

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The effect of freeze-drying and storage on lysozyme activity, lactoferrin content, superoxide dismutase activity, total antioxidant capacity and fatty acid profile of freeze-dried human milk

Abstrakt

Pooled human milk samples were freeze-dried and stored for 6 weeks at a temperature of 5 C and 25 C. Freeze-drying decreased the water content of milk by 86.5%, and the obtained lyophilizate was readily soluble in water. The freeze-drying process did not affect superoxide dismutase (SOD) activity, fatty acid (FA) profile or lactoferrin (LF) content, but it decreased total antioxidant capacity (TAC) of human milk by 22.1% and induced a minor increase in lysozyme (LZ) activity, by approximately 9.8%. Storage of freeze-dried milk did not show significant influence on TAC, LF, FA and LZ levels, while after six weeks of storage SOD activity decreased by around 27% relative to the level noted immediately after lyophilization. These findings and the remaining state of knowledge imply, that freeze-drying can be a useful method of human milk storage.

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Wersja publikacji
Accepted albo Published Version
Licencja
Copyright (2020 Taylor & Francis Group, LLC)

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Informacje szczegółowe

Kategoria:
Publikacja w czasopiśmie
Typ:
artykuły w czasopismach
Opublikowano w:
DRYING TECHNOLOGY strony 1 - 11,
ISSN: 0737-3937
Język:
angielski
Rok wydania:
2020
Opis bibliograficzny:
Martysiak-Żurowska D., Rożek P., Puta M.: The effect of freeze-drying and storage on lysozyme activity, lactoferrin content, superoxide dismutase activity, total antioxidant capacity and fatty acid profile of freeze-dried human milk// DRYING TECHNOLOGY -, (2020), s.1-11
DOI:
Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1080/07373937.2020.1824188
Źródła finansowania:
Weryfikacja:
Politechnika Gdańska

wyświetlono 24 razy

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