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AMYLASE ACTIVITY IN STERILE SPOILED PUDDING
Author(s) -
BAREFOOT S. F.,
ADAMS D. M.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb07584.x
Subject(s) - amylase , chemistry , starch , ultrafiltration (renal) , food spoilage , enzyme , food science , centrifugation , chromatography , biochemistry , biology , bacteria , genetics
Ultrahigh temperature sterilized canned puddings occasionally exhibit spoilage in the form of a dramatic loss of viscosity or thinning. Studies on a concentrated fraction of spoiled pudding indicate that thinning was due to a heat‐resistant amylase. The concentrate was obtained by centrifugation and ultrafiltration of the thinned pudding. Ultrafiltration characteristics of the active agent indicate a molecular weight of 1–30 × 10 4 daltons. The agent attacked starch with a decrease in iodine‐binding capability and an increase in reducing units. Treatment of the concentrate with proteolytic enzymes decreased enzymatic activity by 50%; treatment with sodium ethylene diaminetetraacetate decreased activity by 80%. The levels of starch and pH of the spoiled puddings were suitable for action of the amylase, and the enzyme was quite active at normal and elevated room temperatures.