Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake

Takamasa Okumura, Taro Yaegashi, Takahiro Fujiwara, Katsuyuki Takahashi, Koichi Takaki, Tomo Kudo

Research output: Contribution to journalArticlepeer-review

2 Citations (Scopus)

Abstract

A pulsed electric field (PEF) was applied to unpasteurized sake at constant temperatures, at which amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the amylase was seemed to be inactivated by PEF application, not due to thermal effect. The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.

Original languageEnglish
Article number044008
JournalPlasma Science and Technology
Volume20
Issue number4
DOIs
Publication statusPublished - Apr 2018
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Condensed Matter Physics

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