Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes

被引：11

作者：

vanLoey, A ^{[1
]}

Hendrickx, M ^{[1
]}

Ludikhuyze, L ^{[1
]}

Weemaes, C ^{[1
]}

Haentjens, T ^{[1
]}

deCordt, S ^{[1
]}

Tobback, P ^{[1
]}

机构：

[1] KATHOLIEKE UNIV LEUVEN, FAC AGR & APPL BIOL SCI, DEPT FOOD & MICROBIAL TECHNOL, LAB FOOD TECHNOL, B-3001 LOUVAIN, BELGIUM

来源：

JOURNAL OF FOOD PROTECTION | 1996年 / 59卷 / 03期

关键词：

Bacillus subtilis alpha-amylase; time-temperature integrator; food safety; pasteurization processes;

D O I：

10.4315/0362-028X-59.3.261

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 tar et attributes with z-values ranging from 6 to 12 degrees C.

引用

页码：261 / 267

页数：7