Heat Inactivation of Superoxide Dismutase in Bovine Milk

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Abstract
Superoxide dismutase, an enzyme normal to bovine milk, may be inactivated partially by heat during processing of milk and milk products. A minimal pasteurization temperature (71.7.degree. C for 15 s) does not cause heat inactivation of superoxide dismutase. Higher temperature of pasteurization or systems including a vac-heat process will inactivate a substantial portion of the enzyme. Heat treatments greater than 75.degree. C inactivated more than 20% of the superoxide dismutase. Purified superoxide dismutase fractionated from bovine milk was more sensitive to thermal processing than the superoxide dismutase in bovine milk serum.