Clegg R A
J Dairy Res. 1980 Feb;47(1):61-70. doi: 10.1017/s0022029900020884.
The increase in unesterified fatty acid content of unpasteurized bulk milk in storage at 4 degrees C in the presence of known effectors of bovine milk lipoprotein lipase originating from bovine serum was studied. Bovine serum and high density lipoprotein (HDL) caused an increase in developed unesterified fatty acid levels whilst lipoprotein-free serum, apo-HDL, all individual apo-HDL tested, and the unfractionated C-peptide fraction were without lipolytic effect. In the presence of HDL-lipids, 2 C-peptides stimulated considerable lipolysis, as did the combination of HDL-lipid with unfractionated C-peptides. These characteristics of unesterified fatty acid development could be duplicated in milk whose endogenous lipolytic activity had been destroyed by heat treatment (75 degrees C for 5 min) and then restored by addition of purified bovine milk lipoprotein lipase. Radioactively labelled glycerol trioleate in milk was not hydrolysed in the same way as milk fat on the addition of serum liproproteins.
研究了在4℃储存的未巴氏杀菌散装牛奶中，在存在源自牛血清的已知牛乳脂蛋白脂肪酶效应物的情况下，未酯化脂肪酸含量的增加情况。牛血清和高密度脂蛋白（HDL）导致已产生的未酯化脂肪酸水平增加，而无脂蛋白血清、载脂蛋白-HDL、所有测试的单个载脂蛋白-HDL以及未分级的C肽组分均无脂解作用。在HDL-脂质存在的情况下，2种C肽刺激了相当程度的脂解，HDL-脂质与未分级的C肽组合也有此作用。未酯化脂肪酸生成的这些特性可以在通过热处理（75℃ 5分钟）破坏其内源脂解活性，然后通过添加纯化的牛乳脂蛋白脂肪酶恢复活性的牛奶中重现。添加血清脂蛋白后，牛奶中放射性标记的三油酸甘油酯的水解方式与乳脂肪不同。
