Inactivation of acid phosphatase in MISO using a continuous joule heating procedure

Kunihiko Uemura, Chieko Takahashi, Sumiyo Kanafusa, Isao Kobayashi

Research output: Contribution to journalArticle

Abstract

Miso paste mixed with broth is popular because of its convenience. However, acid phosphatase (ACP), an enzyme present in miso paste, promotes the decomposition of this type of broth. The enzyme can be inactivated by heating the miso with the broth, but this degrades both the color and the flavors of raw miso. In this study, a continuous joule heating procedure was used to inactivate ACP in miso by raising the temperature to 65°c over a period of 4 s, then maintaining this temperature for 4 s while keeping the sample pressurized at 0.5 MPa. This procedure inactivates ACP at a temperature 10°c lower than that required using a conventional heating approach.

Original languageEnglish
Pages (from-to)575-577
Number of pages3
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume63
Issue number12
DOIs
Publication statusPublished - Jan 1 2016
Externally publishedYes

Fingerprint

miso
Soy Foods
Acid Phosphatase
acid phosphatase
Heating
inactivation
heat
Ointments
Temperature
temperature
Enzymes
enzymes
flavor
Color
degradation
color

All Science Journal Classification (ASJC) codes

  • Food Science

Cite this

Inactivation of acid phosphatase in MISO using a continuous joule heating procedure. / Uemura, Kunihiko; Takahashi, Chieko; Kanafusa, Sumiyo; Kobayashi, Isao.

In: Nippon Shokuhin Kagaku Kogaku Kaishi, Vol. 63, No. 12, 01.01.2016, p. 575-577.

Research output: Contribution to journalArticle

Uemura, Kunihiko ; Takahashi, Chieko ; Kanafusa, Sumiyo ; Kobayashi, Isao. / Inactivation of acid phosphatase in MISO using a continuous joule heating procedure. In: Nippon Shokuhin Kagaku Kogaku Kaishi. 2016 ; Vol. 63, No. 12. pp. 575-577.
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