Title: Development of an enzymic time temperature integrator for sterilization processes based on Bacillus licheniformis alpha-amylase at reduced water content
Authors: Guiavarc'h, YP ×
Deli, Vassiliki
Van Loey, Ann
Hendrickx, Marc #
Issue Date: Jan-2002
Publisher: Inst food technologists
Series Title: Journal of food science vol:67 issue:1 pages:285-291
Abstract: The thermal stability of Bacillus licheniformis alpha-amylase at low moisture content was studied, based on isothermal experiments performed In a temperature range 113 to 125degreesC. The thermal inactivation was monitored by measuring the decrease in thermal denaturation enthalpy and/or the decrease in enzymic activity on p-nitrophenyl-alpha-D-maltoheptaoside, or on starch as a substrate. Based on enthalpy readings, an enzymic system with a z-value of 10.4degreesC was observed when using a relative humidity of 81% at 4degreesC. A theoretical study showed that this system could be used as a Time Temperature Integrator (TTI) to monitor the safety of sterilization processes of numerous food products.
ISSN: 0022-1147
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

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