The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoanrylase) dissolved in Mcllvaine buffer by microbubble supercritical (SC) C02 treatment was investigated in the range of pH 3 to pH 6. Remarkable inactivation was observed with this treatment at pH Iess than 4, whereas with gaseous and liquid C02 treatments little or no important inactivation occurred. Microbubbling of SC-C02 at lower pH was effective at 40-50'C. Microbubbling of SC-C02 at pH 3 inactivated completely enzymes at temperatures 25' Iower than that of the thermal treatment (65-75'C). The degree of inactivation in acid protease increased with increasing ethanol concentration.
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