Bacteriocin Produced from Lactobacillus plantarum ATM11: Kinetic and Thermodynamic Studies

被引：3

作者：

Thirumurugan, A. ^{[1
]}

Ramachandran, S. ^{[2
]}

Sivamani, S. ^{[1
]}

机构：

[1] Kumaraguru Coll Technol, Dept Biotechnol, Coimbatore 641049, Tamil Nadu, India

[2] Sri Ranganathar Inst Engn & Technol, Dept Mech Engn, Coimbatore 641051, Tamil Nadu, India

来源：

INTERNATIONAL JOURNAL OF FOOD ENGINEERING | 2016年 / 12卷 / 05期

关键词：

bacteriocin; thermal inactivation; kinetics; thermodynamics; THERMAL INACTIVATION; ASPERGILLUS-NIGER; PURIFICATION; QUALITY;

D O I：

10.1515/ijfe-2015-0376

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In the present study, the effect of heat treatment on the activity of bacteriocin from Lactobacillus plantarum ATM11 was studied. The kinetic and thermodynamic parameters were calculated for the thermal inactivation of the bacteriocin over a time-temperature combinations in the range of 30, 45, 60 and 90 min and 60, 65, 70, 75 and 80 degrees C. Understanding the thermal inactivation of biopreservatives in a food matrix is essential to allow their proper utilization in food industry, enabling the reduction of heating times and optimization of heating temperature. The results indicate the different thermal stabilities with k-values between 0.0159 and 0.0225 min(-1). D-values decreased with increase in temperature, indicating faster inactivation of the bacteriocin at higher temperatures. These results suggest that bacteriocin is relatively heat stable with a z-value of 22.85 degrees C.

引用

页码：501 / 505

页数：5

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