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Abstract(s)
The thermal inactivation of suspensions of á-amylase from Bacillus amyloliquefaciens equilibrated at three low moisture contents
and with added hydrophobic organic solvents of different hydrophobicity (dodecane, octane and 1-octanol) was systematically
studied at temperatures between 135 to 150°C. The inactivation kinetics showed a first order decay in all cases. The enzyme is
much more thermostable and less temperature sensitive than in aqueous solution. The behaviour was compared to inactivation in dry atmospheres, at similar water contents, without solvents. The organic solvents caused a larger influence of the water content and some environments caused significant changes in the rate constants, but the activation energy was not significantly affected. The solvent showing a higher impact on the kinetic parameters was 1-octanol.
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Citation
SARAIVA, J. : OLIVEIRA, J. ; HENDRICKX, M. - Thermal inactivation kinetics of suspensions of bacillus amyloliquefaciens a-amylase in hydrophobic organic solvents. LWT - Food Science and Technology. ISSN 0023-6438. 29:4 (1996) 310-315
Publisher
Elsevier