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Conditions Under Which Bacterial Amylases Survive Ultrahigh Temperature Sterilization
Author(s) -
ANDERSON J. E.,
ADAMS D. M.,
WALTER W. M.
Publication year - 1983
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.1365-2621.1983.tb05046.x
Subject(s) - thermostability , amylase , food science , thermophile , sterilization (economics) , starch , mesophile , chemistry , xanthomonas campestris , maize starch , ingredient , sucrose , dry heat , bacteria , enzyme , biology , biochemistry , materials science , composite material , gene , monetary economics , economics , foreign exchange market , genetics , foreign exchange
The α‐amylase of the thermophile Bacillus stearothermophilus 1518 was used as a model enzyme to examine the heat resistance of a bacterial amylase at ultrahigh temperature in a starch‐based pudding. When heated in the laboratory pudding at 143°C for the equivalent of 22.2 set, approximately 26% of the initial amylolytic activity was retained. The presence or absence of individual ingredient groups (starch, caseinate‐nonfat dry milk, oilemulsifiers, salts, or sucrose) of the pudding had no significant effect on amylase heat resistance. A combination of any two of the starch, caseinate‐nonfat dry milk, or oil‐emulsifier ingredients were found to be important for thermostability. The amylase of the mesophile Xanthomonas campestris 13957–2 exhibited similar thermal inactivation characteristics.