Abstract
Heat inactivation kinetics of Bacillus subtilis α‐amylase at reduced moisture content was studied under steady state and under non‐steady state conditions by monitoring the decrease in enthalpy associated with the heat deterioration of the enzyme. The high thermostability of the enzymic systems, obtained due to a reduction of the moisture content, allowed the systems to be applied in sterilization processes. Moreover, because Bacillus subtilis α‐amylase equilibrated above a saturated salt solution of an equilibrium relative humidity of 76 at 4°C yielded a z‐value of 9.7°C, this system can be used to monitor the thermal destruction of spores of proteolytic strains of Clostridium botulinum, characterized by a z‐value of 10°C, and hence, allows the measurement of the lethal efficacy of a sterilization process of low acid canned foods.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
