Potential Bacillus subtilis alpha-amylase-based time-temperature integrators to evaluate pasteurization processes

被引：11

作者：

vanLoey, A ^{[1
]}

Hendrickx, M ^{[1
]}

Ludikhuyze, L ^{[1
]}

Weemaes, C ^{[1
]}

Haentjens, T ^{[1
]}

deCordt, S ^{[1
]}

Tobback, P ^{[1
]}

机构：

[1] KATHOLIEKE UNIV LEUVEN, FAC AGR & APPL BIOL SCI, DEPT FOOD & MICROBIAL TECHNOL, LAB FOOD TECHNOL, B-3001 LOUVAIN, BELGIUM

来源：

JOURNAL OF FOOD PROTECTION | 1996年 / 59卷 / 03期

关键词：

Bacillus subtilis alpha-amylase; time-temperature integrator; food safety; pasteurization processes;

D O I：

10.4315/0362-028X-59.3.261

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Thermal inactivation kinetics of Bacillus subtilis alpha-amylase (BSA) in different environmental conditions was studied by performing isothermal experiments. As a response property, residual enzymic activity and residual heat of enzyme deterioration were chosen. A comparison of processing values determined from the read-out of a system with actual integrated processing values revealed the potentials of these systems as time-temperature integrators to be used in the pasteurization domain (temperatures of 70 to 100 degrees C) for tar et attributes with z-values ranging from 6 to 12 degrees C.

引用

页码：261 / 267

页数：7

共 29 条

[1] The development and use of an alpha-amylase-based time-temperature integrator to evaluate in-pack pasteurization processes
VanLoey, A
Arthawan, A
Hendrickx, M
Haentjens, T
Tobback, P
FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE, 1997, 30 (01): : 94 - 100
[2] The Development and Use of an a-Amylase-based Time-Temperature Integrator to Evaluate in-Pack Pasteurization Processes
Van, Loey, A.
Arthawan, A.
Hendrickx, M.
Haentjens, T.
Lebensmittel - Wissenschaft und - Technologie/ Food Science and Technology, 30 (01):
[3] Investigating the Potential of Bacillus subtilis α-Amylase as a Pressure-Temperature-Time Indicator for High Hydrostatic Pressure Pasteurization Processes
Grauwet, Tara
Van der Plancken, Iesel
Vervoort, Liesbeth
Hendrickx, Marc E.
Van Loey, Ann
BIOTECHNOLOGY PROGRESS, 2009, 25 (04) : 1184 - 1193
[4] Development of enzymic time-temperature integrators with rapid detection for evaluation of continuous HTST pasteurization processes
Aguiar, Helena de Fazio
Yamashita, Andre Shigueo
Wilhelms Gut, Jorge Andrey
LWT-FOOD SCIENCE AND TECHNOLOGY, 2012, 47 (01) : 110 - 116
[5] A novel validation method: Application of time-temperature integrators to food pasteurization treatments
Tucker, G
FOOD AND BIOPRODUCTS PROCESSING, 1999, 77 (C3) : 223 - 231
[6] A novel validation method: Application of time-temperature integrators to food pasteurization treatments
Tucker, G.S.
Food and Bioproducts Processing: Transactions of the Institution of of Chemical Engineers, Part C, 1999, 77 (03): : 223 - 231
[7] DSC AND PROTEIN-BASED TIME-TEMPERATURE INTEGRATORS - CASE-STUDY OF ALPHA-AMYLASE STABILIZED BY POLYOLS AND/OR SUGAR
DECORDT, S
AVILA, I
HENDRICKX, M
TOBBACK, P
BIOTECHNOLOGY AND BIOENGINEERING, 1994, 44 (07) : 859 - 865
[8] Quantitative evaluation of thermal processes using time-temperature integrators
Van Loey, A
Hendrickx, M
De Cordt, S
Haentjens, T
Tobback, P
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1996, 7 (01) : 16 - 26
[9] Use of time-temperature integrators and predictive modeling to evaluate microbiological quality loss in poultry products
Moore, CM
Sheldon, BW
JOURNAL OF FOOD PROTECTION, 2003, 66 (02) : 280 - 286
[10] THEORETICAL CONSIDERATIONS ON DESIGN OF MULTICOMPONENT TIME-TEMPERATURE INTEGRATORS IN EVALUATION OF THERMAL-PROCESSES
MAESMANS, G
HENDRICKX, M
DECORDT, S
TOBBACK, P
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 1993, 17 (05) : 369 - 389

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