Journal of food science vol:67 issue:1 pages:285-291
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.