Empirical manipulation of the thermoinactivation kinetics of Bacillus amyloliquefaciens and Bacillus licheniformis α-amylases for thermal process evaluations
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- 作者：Zijun Luo ; james.luo@campdenbri.co.uk" class="auth_mail" title="E-mail the corresponding author ; Gary Tucker ; Helen Brown
- 关键词：TTIs ; time and temperature integrators ; BAA ; Bacillus amyloliquefaciens amylase ; BLA ; Bacillus licheniformis amylase ; D value ; the decimal reduction times ; the time required to effect one log reduction in the initial microbial or enzymic population at reference temperature ; z value ; the temperature change required to effect one log reduction in the rate of microbial or enzymic destruction ; P-value ; lethality ; refers to the accumulation of lethal rates during thermal process ; Lethal rate ; a measu
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：December 2016
- 年：2016
- 卷：38
- 期：part_PA
- 页码：272-280
- 全文大小：496 K
文摘
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D and z value of two amylases under different levels of Ca2 +, pH and concentration were studied.
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For Bacillus amyloliquefaciens amylase, obtained D70, D85 & z values ranged from 5.9 to 159.9 min, from 4.5 to 40.5 min, and from 6.2 to 30.4 °C, respectively
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For Bacillus licheniformis amylase, obtained D90 value ranged from 2.5 to 9.9 min, and z value ranged from 9.3 to 17.4 °C, respectively
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Differences in structures and inactivation mechanisms among amylases were discussed.
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Extrinsic manipulation of Bacillus amylase thermoresistance to a desired target was feasible.