Development of an Enzymic Time Temperature Integrator for Sterilization Processes Based on Bacillus licheniformis α-amylase at Reduced Water Content

Authors

  • Y.P. Guiavarc'h,

    1. Authors Guiavarc'h, Deli, Van Loey, and Hendrickx are with the Dept. of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences at Katholieke Universiteit te Leuven, Kasteelpark Arenburg 23, B3001 Leuven, Belgium. Direct inquiries to author Hendrickx (E-mail: marc.hendrickx@agr.kuleuven.ac.be).
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  • V. Deli,

    1. Authors Guiavarc'h, Deli, Van Loey, and Hendrickx are with the Dept. of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences at Katholieke Universiteit te Leuven, Kasteelpark Arenburg 23, B3001 Leuven, Belgium. Direct inquiries to author Hendrickx (E-mail: marc.hendrickx@agr.kuleuven.ac.be).
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  • A.M. Van Loey,

    1. Authors Guiavarc'h, Deli, Van Loey, and Hendrickx are with the Dept. of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences at Katholieke Universiteit te Leuven, Kasteelpark Arenburg 23, B3001 Leuven, Belgium. Direct inquiries to author Hendrickx (E-mail: marc.hendrickx@agr.kuleuven.ac.be).
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  • M.E. Hendrickx

    1. Authors Guiavarc'h, Deli, Van Loey, and Hendrickx are with the Dept. of Food and Microbial Technology, Faculty of Agricultural and Applied Biological Sciences at Katholieke Universiteit te Leuven, Kasteelpark Arenburg 23, B3001 Leuven, Belgium. Direct inquiries to author Hendrickx (E-mail: marc.hendrickx@agr.kuleuven.ac.be).
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  • This research was supported by the CTCPA (Centre Technique de la Conservation des Produits Agricoles, France) and the ANRT (National Agency for Research and Technology, France).

Abstract

ABSTRACT: The thermal stability of Bacillus licheniformis α-amylase at low moisture content was studied, based on isothermal experiments performed in a temperature range 113 to 125 °C. The thermal inactivation was monitored by measuring the decrease in thermal denaturation enthalpy and/or the decrease in enzymic activity on pnitrophenyl-α-D-maltoheptaoside, or on starch as a substrate. Based on enthalpy readings, an enzymic system with a z-value of 10.4 °C was observed when using a relative humidity of 81% at 4 °C. A theoretical study showed that this system could be used as a Time Temperature Integrator (TTI) to monitor the safety of sterilization processes of numerous food products.

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