title: Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes.
abstract: Thermal inactivation kinetics of Bacillus subtilis alpha-amylase (BSA) in different environmental conditions was studied by performing isothermal experiments. As a response property, residual enzymic activity and residual heat of enzyme deterioration were chosen. A comparison of processing values determined from the read-out of a system with actual integrated processing values revealed the potentials of these systems as time-temperature integrators to be used in the pasteurization domain (temperatures of 70 to 100 degrees C) for target attributes with z-values ranging from 6 to 12 degrees C.
authors.affiliation: Katholieke Universiteit te Leuven, Faculty of Agricultural and Applied Biological Sciences, Department of Food and Microbial Technology, Belgium.
authors.forename: A
authors.initials: A
authors.lastname: Van Loey
authors.forename: M
authors.initials: M
authors.lastname: Hendrickx
authors.forename: L
authors.initials: L
authors.lastname: Ludikhuyze
authors.forename: C
authors.initials: C
authors.lastname: Weemaes
authors.forename: T
authors.initials: T
authors.lastname: Haentjens
authors.forename: S
authors.initials: S
authors.lastname: De Cordt
authors.forename: P
authors.initials: P
authors.lastname: Tobback
mesh_terms: D001412:Bacillus subtilis / Q000201:enzymology*; D004203:Disinfection / Q000379:methods; D005511:Food Handling; D005516:Food Microbiology; D006358:Hot Temperature; D011786:Quality Control; D013696:Temperature; D013816:Thermodynamics; D013997:Time Factors; D000516:alpha-Amylases / Q000378:metabolism*
chemical_list: D000516:alpha-Amylases