Corradini C, Pecis P P
J Dairy Res. 1979 Apr;46(2):227-9. doi: 10.1017/s002202990001709x.
The proteolytic activity in UHT-sterilized milk of a proteinase-containing fraction, prepared from the milk, is reported. The proteinase fraction was isolated from casein micelles as described by Reimerdes & Klostermeyer (1974). The fraction was added to UHT milks and the proteolysis in the samples, measured as the liberation of non-protein nitrogen, compared with that in control samples without added proteinases. The increase in proteolytic activity and deterioration in samples containing added proteinases indicates that an enzyme process occurred in UHT-sterilized milk which could influence gel formation.
据报道，从牛奶中制备的含蛋白酶组分在超高温灭菌牛奶中的蛋白水解活性。蛋白酶组分是按照赖默德斯和克洛斯特迈尔（1974年）所述方法从酪蛋白胶粒中分离出来的。将该组分添加到超高温灭菌牛奶中，并将样品中的蛋白水解作用（以非蛋白氮的释放量来衡量）与未添加蛋白酶的对照样品进行比较。含有添加蛋白酶的样品中蛋白水解活性的增加和变质表明，超高温灭菌牛奶中发生了一个酶促过程，这可能会影响凝胶的形成。
