Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide

Hiroya Ishikawa, Mitsuya Shimoda, Yutaka Osajima, Tamotsu Kawano, Koji Sakamoto

Research output: Contribution to journalArticle

21 Citations (Scopus)

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 languageEnglish
Pages (from-to)1027-1031
Number of pages5
JournalBioscience, biotechnology, and biochemistry
Volume59
Issue number6
DOIs
Publication statusPublished - 1995

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Analytical Chemistry
  • Biochemistry
  • Applied Microbiology and Biotechnology
  • Molecular Biology
  • Organic Chemistry

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