Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes.
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.
Van Loey
A
A
Katholieke Universiteit te Leuven, Faculty of Agricultural and Applied Biological Sciences, Department of Food and Microbial Technology, Belgium.
Hendrickx
M
M
Ludikhuyze
L
L
Weemaes
C
C
Haentjens
T
T
De Cordt
S
S
Tobback
P
P
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*
D000516:alpha-Amylases