The use of α-amylase at reduced water content to develop time temperature integrators for sterilization processes

LWT

Volumn 31, Issue 5, 1998, Pages 467-472

  Haentjens, T H ^a   Van Loey, A M ^a   Hendrickx, M E ^a   Tobback, P P ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Reduced water content; Time temperature integrators; Amylase

Indexed keywords

EID: 0000896254     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1998.0399     Document Type: Article

References (18)

1. HENDRICKX, M., MAESMANS, G., DE CORDT, S., NORONHA, J., VAN LOEY, A. AND TOBBACK, P. Evaluation of the integrated time temperature effect in thermal processing of foods. CRC Critical Reviews in Food Science and Nutrition, 35, 231-2692 (1995)
2. TAOUKIS, P. S. AND LABUZA, T. P. Applicability of time-temperature indicators as shelf life monitors of food products. Journal of Food Science, 54, 783-788 (1989)
3. VAN LOEY, A., HENDRICKX, M., DE CORDT, S., HAENTJENS, T. AND TOBBACK, P. Quantitative evaluation of thermal processes using time-temperature integrators. Trends in Food Science and Technology, 7, 16-26 (1996)
4. DE CORDT, S., AVILA, I., HENDRICKX, M. AND TOBBACK, P. DSC and protein-based time-temperature integrators: case study of α-amylase stabilized by polyols and/or sugar. Biotechnology and Bioengineering, 44, 859-865 (1994)
5. VAN LOEY, A., HENDRICKX, M., SMOUT, C., HAENTJENS, T. AND TOBBACK, P. Recent advances in process assessment and optimisation. Meat Science, 43, 81-98 (1996)
6. WARTH, A. D. E. Resistance of spores. Stabilisation of spore enzymes to heat by reduction in water activity. American Society for Microbiology, Abstracts of the Annual Meeting of the American Society for Microbiology, 8, 249-259 (1980)
7. MEERDINK, G. AND VAN 'T RIET, K. Inactivation of a thermostable α-amylase during drying. Journal of Food Engineering, 14, 83-102 (1991)
8. VOLKIN, D. B., STAUBLI, A., LANGER, R. AND KLIBANOV, A. M. Enzyme thermoinactivation in anhydrous organic solvents. Biotechnology and Bioengineering, 37, 843-853 (1991)
9. SARAIVA, J., DE CORDT, S., HENDRICKX, M., OLIVEIRA, J. AND TOBBACK, P. Inactivation of α-amylase from Bacillus amyloliquefaciens at low moisture contents. In: VAN DE TWEEL, W. J. J., HARDER, A. AND BUITELAAR, R. M. (Eds), Stability and Stabilisation of Enzymes Amsterdam: Elsevier Science Publishers 459-466 (1993)
10. ZAKS, A. AND KLIBANOV, A. M. Enzyme catalysis in organic media at 100 °C. Science, 224, 1249-1251 (1984)
11. KLIBANOV, A. M. Enzymes that work in organic solvents. Chemical Technology, 86, 354-359 (1986)
12. MADSEN, G. B., NORMAN, B. E. AND SLOTT, S. A new, heat stable bacterial amylase and its use in high temperature liquefaction. Die Stärke, 9, 304-308 (1973)
13. Novo Nordisk A/S A/S Product sheets for Ban, Termamyl and Thermozyme. Novo Nordisk enzyme Process division (1991)
14. GREENSPAN, L. Humidity fixed points of binary saturated aqueous solutions. Journal of Research of the National Bureau of Standards. A. Physics and Chemistry, 81A, 89-96 (1977)
15. TSOU, C.-L. Location of the active sites of some enzymes in limited and flexible molecular regions. Trends in Biochemical Sciences, 11, 427-429 (1986)
16. WEEMAES, C., DE CORDT, S., GOOSSENS, K., HENDRICKX, M., HEREMANS, K. AND TOBBACK, P. High pressure, thermal and combined pressure-temperature stability for α-amylases from Bacillus species. Biotechnology and Bioengineering, 50, 49-56 (1996)
17. HENLEY, J. P. AND SADANA, A. Review: categorisation of enzyme deactivations using a series-type mechanism. Enzyme Microbiology and Technology, 7, 50-60 (1985)
18. SAS Institute. SAS User's Guide: Statistics. 1982 edition Cary, NC: SAS Institute Inc.