High pressure inactivation kinetics of a Thermomyces lanuginosus xylanase evaluated as a process indicator

Gogou, E; Katapodis, P; Taoukis, PS

dc.contributor.author	Gogou, E	en
dc.contributor.author	Katapodis, P	en
dc.contributor.author	Taoukis, PS	en
dc.date.accessioned	2014-03-01T01:33:35Z
dc.date.available	2014-03-01T01:33:35Z
dc.date.issued	2010	en
dc.identifier.issn	0022-1147	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20476
dc.subject	β-xylanase	en
dc.subject	High pressure processing	en
dc.subject	Process indicator	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	endo 1,4 beta xylanase	en
dc.subject.other	fungal protein	en
dc.subject.other	article	en
dc.subject.other	Ascomycetes	en
dc.subject.other	beverage	en
dc.subject.other	biosynthesis	en
dc.subject.other	computer simulation	en
dc.subject.other	disinfection	en
dc.subject.other	enzymology	en
dc.subject.other	food control	en
dc.subject.other	food handling	en
dc.subject.other	food preservation	en
dc.subject.other	heat	en
dc.subject.other	hydrostatic pressure	en
dc.subject.other	kinetics	en
dc.subject.other	metabolism	en
dc.subject.other	methodology	en
dc.subject.other	microbiology	en
dc.subject.other	theoretical model	en
dc.subject.other	Ascomycota	en
dc.subject.other	Beverages	en
dc.subject.other	Computer Simulation	en
dc.subject.other	Disinfection	en
dc.subject.other	Endo-1,4-beta Xylanases	en
dc.subject.other	Food Handling	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Preservation	en
dc.subject.other	Food Technology	en
dc.subject.other	Fungal Proteins	en
dc.subject.other	Hot Temperature	en
dc.subject.other	Hydrostatic Pressure	en
dc.subject.other	Kinetics	en
dc.subject.other	Models, Theoretical	en
dc.subject.other	Thermomyces lanuginosus	en
dc.title	High pressure inactivation kinetics of a Thermomyces lanuginosus xylanase evaluated as a process indicator	en
heal.type	journalArticle	en
heal.identifier.primary	10.1111/j.1750-3841.2010.01690.x	en
heal.identifier.secondary	http://dx.doi.org/10.1111/j.1750-3841.2010.01690.x	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	The potential use of Thermomyces lanuginosus xylanase to develop a pressure-temperature-time integrator (PTTI) for high pressure processing was investigated. The combined effect of pressure and temperature on the inactivation of xylanase was studied in the pressure range of 100 to 600 MPa and temperature range of 50 to 70 °C. A synergistic effect of pressure and temperature was observed. Xylanase inactivation at the studied processing conditions followed first-order kinetics and was found to be very sensitive to changes in pressure and temperature. The values of activation energy and activation volume were estimated as 92.8 kJ/mol and -23.3 mL/mol at a reference pressure of 450 MPa and a reference temperature of 60 °C, respectively. A mathematical model of xylanase inactivation, having as variables time, pressure, and temperature allows the calculation of remaining enzyme activity at any combination of processing conditions within the studied domain. © 2010 Institute of Food Technologists®.	en
heal.publisher	WILEY-BLACKWELL PUBLISHING, INC	en
heal.journalName	Journal of Food Science	en
dc.identifier.doi	10.1111/j.1750-3841.2010.01690.x	en
dc.identifier.isi	ISI:000281372000029	en
dc.identifier.volume	75	en
dc.identifier.issue	6	en
dc.identifier.spage	E379	en
dc.identifier.epage	E386	en