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 Analysis of the Inactivation Kinetics of Freeze-dried alpha-Amylase from Bacillus amyloliquefaciens at Different Moisture Contents
Please use this identifier to cite or link to this item http://hdl.handle.net/10773/7730

title: Analysis of the Inactivation Kinetics of Freeze-dried alpha-Amylase from Bacillus amyloliquefaciens at Different Moisture Contents
authors: Saraiva, J.
Oliveira, J. C.
Hendrickx, M.
Oliveira, F. A. R.
Tobback, P.
issue date: 1996
publisher: Academic Press
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 waterper100 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.
URI: http://hdl.handle.net/10773/7730
ISSN: 0023-6438
publisher version/DOI: http://dx.doi.org/10.1006/fstl.1996.0038
source: Lebensmittel-Wissenschaft und-Technologie
appears in collectionsQOPNA - Artigos

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