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Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes
A Van Loey1, M Hendrickx, L Ludikhuyze
1Katholieke Universiteit te Leuven, Faculty of Agricultural and Applied Biological Sciences, Department of Food and Microbial Technology, Belgium.
Journal of Food Protection
|March 1, 1996
Summary
The thermal inactivation of Bacillus subtilis alpha-amylase (BSA) was studied to assess its potential as a time-temperature integrator. This enzyme activity monitoring system shows promise for pasteurization processes within specific temperature and z-value ranges.
Area of Science:
- Enzyme kinetics
- Food science
- Thermal processing
Background:
- Bacillus subtilis alpha-amylase (BSA) is a key enzyme in various industrial applications.
- Understanding its thermal inactivation is crucial for process control and product safety.
- Accurate monitoring of pasteurization requires reliable time-temperature integrators.
Purpose of the Study:
- To investigate the thermal inactivation kinetics of BSA under various environmental conditions.
- To evaluate the suitability of BSA as a biological indicator for time-temperature integration.
- To determine the efficacy of BSA-based systems in the pasteurization temperature range.
Main Methods:
- Isothermal experiments were conducted to study BSA inactivation.
- Residual enzyme activity and heat of enzyme deterioration were measured as response properties.
- A system utilizing BSA was compared against actual integrated processing values.
Main Results:
- The study determined the thermal inactivation kinetics of BSA.
- Residual enzyme activity and heat of deterioration provided reliable indicators.
- The system demonstrated potential as a time-temperature integrator.
Conclusions:
- BSA exhibits predictable thermal inactivation kinetics.
- BSA-based systems can function as effective time-temperature integrators.
- These systems are suitable for pasteurization applications (70-100°C) with z-values of 6-12°C.