Analysis of the inactivation kinetics of freeze-dried α-amylase from Bacillus amyloliquefaciens at different moisture contents

J. Saraiva; J. C. Oliveira; M. Hendrickx; F. A.R. Oliveira; P. Tobback

doi:10.1006/fstl.1996.0038

Analysis of the inactivation kinetics of freeze-dried α-amylase from Bacillus amyloliquefaciens at different moisture contents

J. Saraiva, J. C. Oliveira^*, M. Hendrickx, F. A.R. Oliveira, P. Tobback

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

16 Citations (Scopus)

Abstract

The thermal inactivation kinetics of freeze-dried α-amylase in a solid matrix was studied at water contents ranging from 1.5 to 23.9 g water per 100 g dry solid. These conditions were obtained by equilibration in dry environments, with water activities ranging between 0.11 and 0.88. Isothermal inactivation experiments in the range 135 to 150 °C were performed. Results were analysed with both the Bigelow and Arrhenius models. It was concluded that there was no statistical significance to suggest that the water content influenced the kinetic parameters. An activation energy of 128 kJ/mol and pre-exponential factor with a logarithm of 33.9 described all the results well.

Original language	English
Pages (from-to)	260-266
Number of pages	7
Journal	LWT
Volume	29
Issue number	3
DOIs	https://doi.org/10.1006/fstl.1996.0038
Publication status	Published - May 1996

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10.1006/fstl.1996.0038

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@article{01c803a682ce4c96a02fcaf707092115,

title = "Analysis of the inactivation kinetics of freeze-dried α-amylase from Bacillus amyloliquefaciens at different moisture contents",

abstract = "The thermal inactivation kinetics of freeze-dried α-amylase in a solid matrix was studied at water contents ranging from 1.5 to 23.9 g water per 100 g dry solid. These conditions were obtained by equilibration in dry environments, with water activities ranging between 0.11 and 0.88. Isothermal inactivation experiments in the range 135 to 150 °C were performed. Results were analysed with both the Bigelow and Arrhenius models. It was concluded that there was no statistical significance to suggest that the water content influenced the kinetic parameters. An activation energy of 128 kJ/mol and pre-exponential factor with a logarithm of 33.9 described all the results well.",

author = "J. Saraiva and Oliveira, {J. C.} and M. Hendrickx and Oliveira, {F. A.R.} and P. Tobback",

note = "Funding Information: The authors would like to acknowledge the Commission of the European Communities, AAIR programme (AIR1-CT92-0746), for financial support. Jorge Saraiva acknowledges support from the Portuguese Junta Nacional de Investigac¸{\~a}o Cient{\'i}gica (JNICT). The authors also wish to express their gratitude to Ronny Platteeuw for his help in the experimental work.",

year = "1996",

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doi = "10.1006/fstl.1996.0038",

language = "English",

volume = "29",

pages = "260--266",

journal = "LWT",

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T1 - Analysis of the inactivation kinetics of freeze-dried α-amylase from Bacillus amyloliquefaciens at different moisture contents

AU - Saraiva, J.

AU - Oliveira, J. C.

AU - Hendrickx, M.

AU - Oliveira, F. A.R.

AU - Tobback, P.

N1 - Funding Information: The authors would like to acknowledge the Commission of the European Communities, AAIR programme (AIR1-CT92-0746), for financial support. Jorge Saraiva acknowledges support from the Portuguese Junta Nacional de Investigac¸ão Cientígica (JNICT). The authors also wish to express their gratitude to Ronny Platteeuw for his help in the experimental work.

PY - 1996/5

Y1 - 1996/5

N2 - The thermal inactivation kinetics of freeze-dried α-amylase in a solid matrix was studied at water contents ranging from 1.5 to 23.9 g water per 100 g dry solid. These conditions were obtained by equilibration in dry environments, with water activities ranging between 0.11 and 0.88. Isothermal inactivation experiments in the range 135 to 150 °C were performed. Results were analysed with both the Bigelow and Arrhenius models. It was concluded that there was no statistical significance to suggest that the water content influenced the kinetic parameters. An activation energy of 128 kJ/mol and pre-exponential factor with a logarithm of 33.9 described all the results well.

AB - The thermal inactivation kinetics of freeze-dried α-amylase in a solid matrix was studied at water contents ranging from 1.5 to 23.9 g water per 100 g dry solid. These conditions were obtained by equilibration in dry environments, with water activities ranging between 0.11 and 0.88. Isothermal inactivation experiments in the range 135 to 150 °C were performed. Results were analysed with both the Bigelow and Arrhenius models. It was concluded that there was no statistical significance to suggest that the water content influenced the kinetic parameters. An activation energy of 128 kJ/mol and pre-exponential factor with a logarithm of 33.9 described all the results well.

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U2 - 10.1006/fstl.1996.0038

DO - 10.1006/fstl.1996.0038

M3 - Article

AN - SCOPUS:0030140591

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SP - 260

EP - 266

JO - LWT

JF - LWT

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ER -

Analysis of the inactivation kinetics of freeze-dried α-amylase from Bacillus amyloliquefaciens at different moisture contents

Abstract

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