Effect of pasteurization on long chain polyunsaturated fatty acid levels and enzyme activities of human milk.
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- Record sourced from PubMed, PMID 9602205.
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Abstract
Milk fatty acids, including the polyunsaturated long chain fatty acids essential for retinal function and brain development, are not affected by pasteurization (62.5 degrees C for 30 min). Milk lipases are completely destroyed by pasteurization, whereas amylase lost only 15% of initial activity. Thus, certain bioactive components are stable to pasteurization of donor milk and can benefit the recipient infants.
Medical subject headings
- Amylases
- Amylases/metabolism
- Chromatography, Gas
- Fatty Acids, Unsaturated
- Fatty Acids, Unsaturated/analysis
- Female
- Hot Temperature
- Hot Temperature/adverse effects
- Humans
- Lipase
- Lipase/metabolism
- Milk Banks
- Milk, Human
- Milk, Human/chemistry
- Milk, Human/enzymology
- Sterilization