Title of article :
Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time–temperature integration Original Research Article
Author/Authors :
Eleni Gogou، نويسنده , , Petros Katapodis، نويسنده , , Paul Christakopoulos، نويسنده , , Petros S. Taoukis، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2010
Pages :
7
From page :
649
To page :
655
Abstract :
Three strains of the thermophilic fungus Thermomyces lanuginosus were used to produce β-xylanases. The thermal stability of these xylanases at low levels of water activity was studied. Isothermal inactivation experiments were performed in the temperature range of 100–130 °C. Reduction of water activity to 0.63 and as low as 0.13 had a drastic effect on the observed D and z-values. At water activity of 0.13 the D120 °C and z-values of the three xylanases ranged from 20.4 to 37.6 min and from 23.3 to 28.9 °C, respectively. The applicability of the developed kinetic models was tested under time–temperature profiles representative of typical thermal processes. The developed systems can be applied as time–temperature integrators (TTI) at this high thermal processing range. Calculations demonstrated that the use of a triple xylanase TTI system could provide acceptable F-values prediction for z-values lower than the achieved range.
Keywords :
Water activity , ?-Xylanase , Enzyme indicator , Time–temperature integrators , Thermal processing
Journal title :
Journal of Food Engineering
Serial Year :
2010
Journal title :
Journal of Food Engineering
Record number :
1168830
Link To Document :
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