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The stability of glutathione peroxidase (GSHPx) activity in milk and whey, and of pure GSHPx enzymes was monitored following storage and heat treatment. After heat treatment of whey at 72 o C for 2min the GSHPx activity was maintained at pH 6.7 but at pH 4.6 20% was lost. Among individual enzymes, the activity of extracellular GSHPx (eGSHPx), which is the major form in milk, was more stable...
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