Inactivation efficiency of enzymes in buffered system by continuous method with microbubbles of supercritical carbon dioxide

T. Yoshimura, M. Furutera, M. Shimoda, H. Ishikawa, M. Miyake, K. Matsumoto, Y. Osajima, I. Hayakawa

Research output: Contribution to journalArticle

24 Citations (Scopus)

Abstract

Continuous method with microbubbles of supercritical carbon dioxide (SC-CO2) was applied to enzyme inactivation in a buffer system, which has a buffer capacity similar to commercial liquid foods (natural juices, fruit drinks, Japanese sake). By continuous treatment with microbubbles of SC-CO2, α-amylase and acid protease were effectively inactivated rather than by heat treatments. Compared with the inactivation efficiencies of these enzymes in deionized water by continuous treatment with microbubbles of SC-CO2, that of α-amylase was slightly lower, but that of acid protease was not in the buffer system. These results suggest that this method enables the effective inactivation of enzymes, although inactivation efficiency by this method was affected by initial pH and the buffer action of samples.

Original languageEnglish
Pages (from-to)3227-3231
Number of pages5
JournalJournal of Food Science
Volume67
Issue number9
DOIs
Publication statusPublished - Jan 1 2002

All Science Journal Classification (ASJC) codes

  • Food Science

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