Thermal Destruction of Immunoglobulin A, Lactoferrin, Thiamin and Folic Acid in Human Milk

Abstract

ABSTRACT Kinetic parameters for thermal destruction of immunoglobulin A (IgA), lactoferrin, thiamin and folic acid in human milk were determined. Degradation proceeded following first order reaction kinetics. The times for 90% degradation (D value) at 60°C were, in seconds, 4.9 × 10 4 (68°C C<T> 78°C) for IgA; 2.4 × 10 3 (58°C<T> 70°C) for lactoferrin; 7.7 × 10 5 (95°C C<T> 110°C) for thiamin and 1.9 × 10 4 (62°C C<T> 78°C) for folic acid based on inactivation data at four constant temperatures between the range indicated. Z values (temperature change to alter degradation rate by a factor of 10) were 5.5°C, 4.7°C, 28.4°C, and 6.4°C for IgA, lactoferrin, thiamin and folic acid, respectively.