Abstract
Glucoamylase, acid protease, and acid carboxypeptidase in namazake were inactivated with microbubble supercritical carbon dioxide (SC CO2) at 25 MPa, 35°C for 30min. After the treatment, their activities decreased from 330, 20.1, and 115U/ml sake to 51.8, 1.8, and 0 U/ml sake, respectively. During the storage at 20°C for 60 days, no increase in amino acid value was observed. On the other hand, glucose concentration in the sake treated with SC CO2 increased as well as namazake. The formation of lactic acid, acetic acid, and ethanol were depressed, and acidity was constant during storage. On the contrary, the decrease of pyruvic and malic acid after 20 days of storage could be depressed. Analysis of volatile compounds suggests that the treatment with SC CO2 did not cause the formation of volatile compounds in contrast to heat-treatment. As a result of sensory evaluation, the sake treated with SC CO2 at 20 MPa, 35°C for 30 min was given sensory scores near to those of namazake.
| Original language | English |
|---|---|
| Pages (from-to) | 1027-1031 |
| Number of pages | 5 |
| Journal | Bioscience, biotechnology, and biochemistry |
| Volume | 59 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - Jan 1 1995 |
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All Science Journal Classification (ASJC) codes
- Biotechnology
- Analytical Chemistry
- Biochemistry
- Applied Microbiology and Biotechnology
- Molecular Biology
- Organic Chemistry
Cite this
Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide. / Ishikawa, Hiroya; Shimoda, Mitsuya; Osajima, Yutaka; Kawano, Tamotsu; Sakamoto, Koji.
In: Bioscience, biotechnology, and biochemistry, Vol. 59, No. 6, 01.01.1995, p. 1027-1031.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide
AU - Ishikawa, Hiroya
AU - Shimoda, Mitsuya
AU - Osajima, Yutaka
AU - Kawano, Tamotsu
AU - Sakamoto, Koji
PY - 1995/1/1
Y1 - 1995/1/1
N2 - Glucoamylase, acid protease, and acid carboxypeptidase in namazake were inactivated with microbubble supercritical carbon dioxide (SC CO2) at 25 MPa, 35°C for 30min. After the treatment, their activities decreased from 330, 20.1, and 115U/ml sake to 51.8, 1.8, and 0 U/ml sake, respectively. During the storage at 20°C for 60 days, no increase in amino acid value was observed. On the other hand, glucose concentration in the sake treated with SC CO2 increased as well as namazake. The formation of lactic acid, acetic acid, and ethanol were depressed, and acidity was constant during storage. On the contrary, the decrease of pyruvic and malic acid after 20 days of storage could be depressed. Analysis of volatile compounds suggests that the treatment with SC CO2 did not cause the formation of volatile compounds in contrast to heat-treatment. As a result of sensory evaluation, the sake treated with SC CO2 at 20 MPa, 35°C for 30 min was given sensory scores near to those of namazake.
AB - Glucoamylase, acid protease, and acid carboxypeptidase in namazake were inactivated with microbubble supercritical carbon dioxide (SC CO2) at 25 MPa, 35°C for 30min. After the treatment, their activities decreased from 330, 20.1, and 115U/ml sake to 51.8, 1.8, and 0 U/ml sake, respectively. During the storage at 20°C for 60 days, no increase in amino acid value was observed. On the other hand, glucose concentration in the sake treated with SC CO2 increased as well as namazake. The formation of lactic acid, acetic acid, and ethanol were depressed, and acidity was constant during storage. On the contrary, the decrease of pyruvic and malic acid after 20 days of storage could be depressed. Analysis of volatile compounds suggests that the treatment with SC CO2 did not cause the formation of volatile compounds in contrast to heat-treatment. As a result of sensory evaluation, the sake treated with SC CO2 at 20 MPa, 35°C for 30 min was given sensory scores near to those of namazake.
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U2 - 10.1271/bbb.59.1027
DO - 10.1271/bbb.59.1027
M3 - Article
VL - 59
SP - 1027
EP - 1031
JO - Bioscience, Biotechnology and Biochemistry
JF - Bioscience, Biotechnology and Biochemistry
SN - 0916-8451
IS - 6
ER -