Effect of water activity on the thermal stability of Thermomyces lanuginosus xylanases for process time–temperature integration
作者： Eleni Gogou , Petros Katapodis , Paul Christakopoulos , Petros S. Taoukis
DOI: 10.1016/J.JFOODENG.2010.05.014
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摘要: Abstract Three strains of the thermophilic fungus Thermomyces lanuginosus were used to produce β-xylanases. The thermal stability these xylanases at low levels water activity was studied. Isothermal inactivation experiments performed in temperature range 100–130 °C. Reduction 0.63 and as 0.13 had a drastic effect on observed D z -values. At 120 °C -values three ranged from 20.4 37.6 min 23.3 28.9 °C, respectively. applicability developed kinetic models tested under time–temperature profiles representative typical processes. systems can be applied integrators (TTI) this high processing range. Calculations demonstrated that use triple xylanase TTI system could provide acceptable F prediction for lower than achieved
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