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

Tran, T, Datta, Nivedita and Deeth, H. C (2003) Amylases in enzyme detergents and their effects on a simulated long-life dairy dessert. Milchwissenschaft. : Milk science international, 58 (9/10). pp. 527-531. ISSN 0026-3788

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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

Item Type: Article
Uncontrolled Keywords: ResPubID18448. enzyme products, food science, grain milk products, starch, starch products
Subjects: Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
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Depositing User: VUIR
Date Deposited: 01 Jul 2011 00:40
Last Modified: 03 Dec 2014 03:18
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Citations in Scopus: 1 - View on Scopus

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