Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert

Tran, TTH, Datta, N and Deeth, HC (2003) Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert. Milchwissenschaft-milk Science International, 58 9/10: 527-531.


Author Tran, TTH
Datta, N
Deeth, HC
Title Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert
Journal name Milchwissenschaft-milk Science International
ISSN 0026-3788
Publication date 2003
Sub-type Article (original research)
Volume 58
Issue 9/10
Start page 527
End page 531
Total pages 5
Editor W. Heeschen
Place of publication Germany
Publisher AVA Agrar-Verlag Allgau Gmbh
Collection year 2003
Language eng
Subject CX
290104 Other Food Sciences
670107 Grain mill products, starch and starch products (incl. sugar, bakery products)
Abstract Enzyme detergents used in the food industry contain proteinase as the major enzyme but amylase may be present, either by design or inadvertently. Three commercial enzyme detergents and 3 enzyme preparations used in detergents were assayed for alpha-amylase activity by the Ceralpha method using the Megazyme kits. The amylase activities of the detergents varied from 3.2x 10(-6) to 32x 10(-6) mumoles ml(-1) h(-1) while the enzyme preparations had much higher activities ranging from 0.05 to 8.06 mumoles ml(-1) h(-1). When added aseptically to a simulated dairy dessert (2% starch solution) and stored for 42 days, the enzyme detergents caused an increase in viscosity; enzyme preparations at low concentrations caused an initial increase in viscosity followed by a decrease; and enzyme preparations at high concentrations caused an immediate decrease in viscosity. The increase in viscosity corresponded to formation of a distinct network of starch granules while the decrease in viscosity was characterised by a marked decrease in size of the granules and little or no network of granules. Decreases in viscosity corresponded to increases in reducing sugars but samples which increased in viscosity showed no measurable reducing sugars. The amylase activity in all sources was destroyed by heating at 75degreesC for 15 min at pH 1.8.
Keyword Food Science & Technology
Enzyme Detergents (amylases, Effects On Dairy Products)
Bacillus-licheniformis
Alpha-amylase
Q-Index Code CX

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
 
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