TY - JOUR
T1 - Effective utilization of horseradish and Wasabi by treatment with supercritical carbon dioxide
AU - Tanaguchi, Masayuki
AU - Nomura, Ryuji
AU - Kamihira, Masamichi
AU - Kijima, Isao
AU - Kobayashi, Takeshi
N1 - Funding Information:
The authors are grateful to Mr. T. Aki, Mitsubishi Kakoki Co. for various suggestions. This work was supported in part by Grants-in-Aid for Encouragement of Young Scientist (No. 63790324) from the Ministry of Education, Science and Culture, Japan.
PY - 1988
Y1 - 1988
N2 - Extraction of acrid and flavor compounds from horseradish and Wasabi with liquid- and supercritical carbon dioxide (SC-CO2) is described. It was possible to form acrid and flavor compounds by enzymatic reaction in liquid- and SC-CO2 as well as to extract them with liquid- and SC-CO2. A typical acrid component, allyl-isothiocyanate (AITC), formed enzymatically from a corresponding precursor was found to be separated from freeze-pulverized horseradish with CO2 at 20 MPa and 20°C without decreasing its peroxidase activity. Therefore, the residue after the extraction would be able to be used as a commercial source of peroxidase. The extracted AITC could be collected by forming the inclusion complex with β-cyclodextrin. The included AITC was very stable and is expected to be utilized as an additive to spices and foods.
AB - Extraction of acrid and flavor compounds from horseradish and Wasabi with liquid- and supercritical carbon dioxide (SC-CO2) is described. It was possible to form acrid and flavor compounds by enzymatic reaction in liquid- and SC-CO2 as well as to extract them with liquid- and SC-CO2. A typical acrid component, allyl-isothiocyanate (AITC), formed enzymatically from a corresponding precursor was found to be separated from freeze-pulverized horseradish with CO2 at 20 MPa and 20°C without decreasing its peroxidase activity. Therefore, the residue after the extraction would be able to be used as a commercial source of peroxidase. The extracted AITC could be collected by forming the inclusion complex with β-cyclodextrin. The included AITC was very stable and is expected to be utilized as an additive to spices and foods.
UR - http://www.scopus.com/inward/record.url?scp=38249030929&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=38249030929&partnerID=8YFLogxK
U2 - 10.1016/0385-6380(88)90114-8
DO - 10.1016/0385-6380(88)90114-8
M3 - Article
AN - SCOPUS:38249030929
SN - 1389-1723
VL - 66
SP - 347
EP - 353
JO - Journal of Bioscience and Bioengineering
JF - Journal of Bioscience and Bioengineering
IS - 3
ER -