The increase of the ΔS# in fat and skimmed milk, compared to the buffer solution, compensates the high inactivation barrier, which causes the ΔG# to be low enough and the inactivation process

to occur relatively fast ( Ustok, Tari, & Harsa, 2009). In general, activation entropy has a dominant role in thermal inactivation of proteins in aqueous solutions ( Bromberg et al., 2008). Foods are unstable in the thermodynamic sense, which means p38 MAPK signaling pathway that they have the tendency to change from a low-entropy, high enthalpy state to a high-entropy, low enthalpy state. Foods are so complex systems that there is a real concern in applying models directly to food when these models are based on fundamental reactions studied in model systems (van Boekel, 2008). Kinetics of thermal inactivation directly in real foods or in industrial scale are important AUY-922 purchase to promote correctly and accurately use of bacteriocins in food industry, thus additional studies are essential to achieve this purpose. Based on an isothermal experiment in the temperature range of 90–120 °C and using Arrhenius equation, the thermal inactivation of the peptide P34 in skimmed

and fat milk can be explained by the first-order model. The presence of dairy solids, mainly fat content, decreased thermal stability of peptide P34 at temperatures above 110 °C. At temperatures below that, the bacteriocin was protected by the solid matrix of milk. D-, z- and k-values calculated indicates that the peptide P34 is heat stable in milk systems and also that it can be utilised in pasteurisation conditions, maintaining part of its biological activity. More studies about kinetics of thermal inactivation of antimicrobial peptides are necessary to allow their proper utilisation

as natural biopreservatives in the food industry. Authors thank the financial support of Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq), Brazil. “
“The authors regret that errors were included in the above article. The authors would like to apologise for any inconvenience caused. 3-mercaptopyruvate sulfurtransferase Please find the corrected text and Table 1 below. Page 1737: Text: Line 15: “242.9 ± 13.2 vs. 32.3 ± 7.3 cc CO2/m2 day) at 23 °C and 0% RH” should read “3890.2 ± 95.6 vs. 505.0 ± 115.9 cc CO2/m2 day) at 23 °C and 0% RH”. Line 18: “17.8 and 19.8 for OPLA and OPS, respectively. Higher O2 transmis” should read “8.3 and 8.7 for OPLA and OPS, respectively. Higher O2 transmis”. “
“The authors would like to acknowledge that some tables in this paper were previously published in Cui, S.-F., Yong, Z., Sun, W., Cao, P., & Tang, Q. (2005). Effect of nano pearl powder on the calcium absorption and utilization in rats. Acta Laboratorium Animals Scientia Sinica, 13, 204–207 (in Chinese), and in Gao Hai-yan, Ruan Hua-jun, Yu Zhen-yu, Liao-Jie, Chen Hang-jun, Mao Jin-lin (2006). Study on Calcium Absorption and Utlization of Nanometer Pearl Powder in Rats.