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

Abstract

Thermal inactivation kinetics of Bacillus subtilis α-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°C) for target attributes with z-values ranging from 6 to 12°C.