Thermal stability of α-amylase from Aspergillus oryzae entrapped in polyacrylamide gel

To determine the suitability as a time-temperature indicator for dielectric pasteurization processes, the thermal stability (50-75 degreesC) of Aspergillus oryzae alpha-amylase immobilized in polyacrylamide gel in phosphate buffer, mashed potatoes, and minced shrimp was examined. Changing the cross-linking agent concentration from 3.3 to 5.3% and adding 2% salt did not markedly affect the thermal stability of the immobilized alpha-amylase. Thermal inactivation was first order, and immobilization generally improved the thermal stability of alpha-amylase. z values of the immobilized system in test food systems were 10.2 degreesC (phosphate buffer), 8.45 degreesC (minced shrimp), and 7.78 degreesC (mashed potatoes).