Effect of CO2 flow rate on enzyme inactivation by continuous method with microbubbles of supercritical carbon dioxide

Takashi Yoshimura, Mitsuya Shimoda, Hiroya Ishikawa, Masaki Miyake, Kiyoshi Matsumoto, Yutaka Osajima, Isao Hayakawa

Research output: Contribution to journalArticlepeer-review

3 Citations (Scopus)

Abstract

In our previous papers, batch treatment with microbubbles of supercritical carbon dioxide (SC-CO2) was established as an alternative method to heat treatment. For adapting to food industry, continuous system with microbubbles of SC-CO2 was designed and constructed. In continuous system, there are new factors affecting inactivation efficiency of microbubbles SC-CO2 treatment. In this paper, effect of CO2 flow rate on enzyme inactivation by continuous method with microbubbles of SC-CO2 was investigated. Dissolved CO2 concentration, which played an important role for enzyme inactivation by microbubbles SC-CO2 treatment, was enhanced depending on CO2 flow rate. Also, it was observed that pH of deionized water was lowered to below 3 during the treatment, α -amylase, which was thermoresistant enzyme, was easily inactivated at low CO2 flow rate because of temporary lowering of pH. On the other hand, inactivation efficiency of acid protease, which was acid-resistant enzyme, was increased depending on CO2 flow rate.

Original languageEnglish
Pages (from-to)345-352
Number of pages8
JournalJournal of the Faculty of Agriculture, Kyushu University
Volume46
Issue number2
Publication statusPublished - Oct 1 2002

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Agronomy and Crop Science

Fingerprint Dive into the research topics of 'Effect of CO<sub>2</sub> flow rate on enzyme inactivation by continuous method with microbubbles of supercritical carbon dioxide'. Together they form a unique fingerprint.

Cite this