Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time-temperature integration

Gogou, E; Katapodis, P; Christakopoulos, P; Taoukis, PS

dc.contributor.author	Gogou, E	en
dc.contributor.author	Katapodis, P	en
dc.contributor.author	Christakopoulos, P	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:33:19Z
dc.date.available	2014-03-01T01:33:19Z
dc.date.issued	2010	en
dc.identifier.issn	0260-8774	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20372
dc.subject	β-Xylanase	en
dc.subject	Enzyme indicator	en
dc.subject	Thermal processing	en
dc.subject	Time-temperature integrators	en
dc.subject	Water activity	en
dc.subject.classification	Engineering, Chemical	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Effect of water	en
dc.subject.other	High thermal	en
dc.subject.other	Kinetic models	en
dc.subject.other	Low level	en
dc.subject.other	Process time	en
dc.subject.other	Temperature range	en
dc.subject.other	Thermal process	en
dc.subject.other	Thermal processing	en
dc.subject.other	Thermal stability	en
dc.subject.other	Thermomyces lanuginosus	en
dc.subject.other	Thermophilic fungus	en
dc.subject.other	Time-temperature	en
dc.subject.other	Time-temperature profile	en
dc.subject.other	Water activity	en
dc.subject.other	Xylanase enzymes	en
dc.subject.other	Xylanases	en
dc.subject.other	Enzymes	en
dc.subject.other	Rapid thermal annealing	en
dc.subject.other	System stability	en
dc.subject.other	Thermodynamic stability	en
dc.subject.other	Fungi	en
dc.subject.other	Thermomyces lanuginosus	en
dc.title	Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time-temperature integration	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.jfoodeng.2010.05.014	en
heal.identifier.secondary	http://dx.doi.org/10.1016/j.jfoodeng.2010.05.014	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	Three strains of the thermophilic fungus Thermomyces lanuginosus were used to produce beta-xylanases. The thermal stability of these xylanases at low levels of water activity was studied. Isothermal inactivation experiments were performed in the temperature range of 100-130 degrees C. Reduction of water activity to 0.63 and as low as 0.13 had a drastic effect on the observed D and z-values. At water activity of 0.13 the D-120 degrees C and z-values of the three xylanases ranged from 20.4 to 37.6 min and from 23.3 to 28.9 degrees C, respectively. The applicability of the developed kinetic models was tested under time-temperature profiles representative of typical thermal processes. The developed systems can be applied as time-temperature integrators (TTI) at this high thermal processing range. Calculations demonstrated that the use of a triple xylanase TTI system could provide acceptable F-values prediction for z-values lower than the achieved range. (C) 2010 Elsevier Ltd. All rights reserved.	en
heal.publisher	ELSEVIER SCI LTD	en
heal.journalName	Journal of Food Engineering	en
dc.identifier.doi	10.1016/j.jfoodeng.2010.05.014	en
dc.identifier.isi	ISI:000280620700011	en
dc.identifier.volume	100	en
dc.identifier.issue	4	en
dc.identifier.spage	649	en
dc.identifier.epage	655	en