POTENTIAL BACILLUS-SUBTILIS ALPHA-AMYLASE-BASED TIME-TEMPERATURE INTEGRATORS TO EVALUATE PASTEURIZATION PROCESSES

Thermal inactivation kinetics of Bacillus subtilis alpha-amylase (BSA) in different environmental conditions was studied by performing isoth ermal experiments. As a response property, residual enzymic activity a nd residual heat of enzyme deterioration were chosen. A comparison of processing values determined from the read-out of a system with actual integrated processing values revealed the potentials of these systems as time-temperature integrators to be used in the pasteurization doma in (temperatures of 70 to 100 degrees C) for tar et attributes with z- values ranging from 6 to 12 degrees C.