ITEM METADATA RECORD
Title: The use of alpha-amylase at reduced water content to develop time temperature integrators for sterilization processes
Authors: Haentjens, TH ×
Van Loey, Ann
Hendrickx, Marc
Tobback, Paul #
Issue Date: 1998
Publisher: Academic press ltd
Series Title: Food science and technology-lebensmittel-wissenschaft & technologie vol:31 issue:5 pages:467-472
Abstract: In the framework of the development of time temperature integrators for the evaluation of sterilisation processes, the thermal stability of B. licheniformis and B. amyloliquefaciens alpha-amylase at reduced water content was studied based on isothermal experiments in a temperature range of 113 to 130 degrees C. The degree of heat-induced enzyme inactivation was monitored by measuring the decrease in thermal denaturation enthalpy, or alternatively the decrease in enzymatic action on p-nitrophenyl-alpha-D-maltoheptaoside or on starch as a substrate. The activation energies of heat inactivation of these enzymatic systems varied from 185 to 522 kJ/mole.
ISSN: 0023-6438
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Centre for Food and Microbial Technology
× corresponding author
# (joint) last author

Files in This Item:

There are no files associated with this item.

Request a copy

 




All items in Lirias are protected by copyright, with all rights reserved.

© Web of science