Inactivation of Enzymes in<i>Namazake</i>Using Micro-bubble Supercritical Carbon Dioxide

Ishikawa, Hiroya; Shimoda, Mitsuya; Kawano, Teruhiko; Sakamoto, Koji; Osajima, Yutaka

doi:10.1271/bbb.59.1027

Cited by 15 publications

(7 citation statements)

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“…4, a high temperature (>60'C) was required to inactivate acid protease in Mcllvaine buffer (pH 5) using the microbubble SC-C02 treatment. In contrast, acid protease in sake (pH 4.4) was readily inactivated at 35'C (Ishikawa et al, 1995b). The pronounced difference of these two inactivation temperatures is chiefly attributable to the ethanol concentration.…”

Section: Resultsmentioning

confidence: 96%

“…Some enzymes which could be responsible for degrading food quality were significantly inactivated at 25 MPa and 35'C for 30 min (Ishikawa et al,1 995a). 'Sake' treated with microbubbles of SC-C02 had preserved its sensory quality close to that of 'Narnazake' (non heat-treated sake), while the heat-treated sake lost its freshness (Ishikawa et al, 1995b). The conformational changes in enzyme molecules by microbubbling of SC-C02 Were investigated by circular dichroism (CD) spectra analysis (Ishikawa et al, 1 996b).…”

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confidence: 99%

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pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide.

Ishikawa

Yoshimura

Kajihara

et al. 2000

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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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Section: Resultsmentioning

confidence: 96%

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confidence: 99%

pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide.

Ishikawa

Yoshimura

Kajihara

et al. 2000

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“…In addition, ethyl hexanoate showing banana-like aroma is the main compound of beer and sake, and the loss from beer and sake by pressurised CO 2 treatment has been reported (Ishikawa et al 1995;Dagan and Balaban 2006;Tanimoto et al 2008). However, a decrease of ethyl hexanoate in MBB was not recognised in this study.…”

Section: Volatile Compoundsmentioning

confidence: 99%

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

Kobayashi

Одаке

2015

Food Bioprocess Technol

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Yeast in unfiltered beer (UFB) was inactivated by a two-stage system that was additionally pressurised at an ambient temperature after carbon dioxide microbubbles (MB-CO 2 ) were mixed with UFB at a low temperature and pressure (two-stage MB-CO 2 ). The quality of the treated beer was compared with UFB and heat-treated beer (HTB). Fivelog reductions could be achieved by two-stage MB-CO 2 treatment with a heating coil at 50°C for 5 min, while yeast in UFB was not completely inactivated by heat treatment at 80°C for 5 min. In sensory evaluation of these beers, there were no significant differences on the score of flavour, although bitterness of two-stage MB-CO 2 -treated beer (MBB) was significantly low on the score of taste. In analysis of volatile compounds, dimethyl sulphide, dimethyl disulphide, β-myrcene and styrene in MBB were less than those in UFB and HTB. Glucose and maltose contents in MBB and UFB were almost the same, although those in HTB significantly decreased. Organic acids, except for acetic acid in MBB, were nearly identical with those in UFB and HTB. Most of the free amino acids in MBB were lower than those in UFB and HTB. Bitter units of beer increased in the order of MBB, HTB and UFB. These results suggested that two-stage MB-CO 2 shows promise as a practical technique for inactivating yeast in UFB. The inactivation efficiency of two-stage MB-CO 2 had less influence of materials in beer than that of heat treatment, and two-stage MB-CO 2 has little negative impact on the beer quality.

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“…It then accumulates in the cytoplasmic interior and decreases intracellular pH, thereby seriously impairing cell viability (Garcia-Gonzalez et al, 2009). Furthermore, the inactivation of microorganisms and enzymes in unpasteurised alcoholic beverages such as sake and beer was performed by the SC-CO 2 treatment (Ishikawa et al, 1995;Tanimoto et al, 2005Tanimoto et al, , 2007Tanimoto et al, , 2008Dagan & Balaban, 2006). High-pressure conditions (10-30 MPa) are necessary to generate sufficient SC-CO 2 and effectively inactivate micro-organisms.…”

Section: Introductionmentioning

confidence: 99%

“…, 2009). Furthermore, the inactivation of micro‐organisms and enzymes in unpasteurised alcoholic beverages such as sake and beer was performed by the SC‐CO 2 treatment (Ishikawa et al. , 1995; Tanimoto et al.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO₂ microbubbles at ambient temperature and low pressure

Kobayashi

Sugawara²,

Takatomi³

et al. 2012

Int J of Food Sci Tech

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SummaryThe ability of carbon dioxide microbubbles (MB-CO 2 ) to inactivate Lactobacillus fructivorans suspended in physiological saline and unpasteurised sake at ambient temperature and a pressure lower than 2.0 MPa was investigated. The number of L. fructivorans cells in physiological saline solution containing 15% ethanol showed a 6-log reduction following MB-CO 2 treatment at 40°C and 2.0 MPa for 50 min. The effectiveness of the treatment increased concomitantly with temperature, pressure and ethanol concentration of the sample solution but was unaffected by the glucose concentration in the sample solution. Furthermore, the number of L. fructivorans cells showed a 5-log reduction in sake after MB-CO 2 treatment at 40°C and 2.0 MPa for 60 min. Sensory evaluation revealed no significant difference between MB-CO 2 -treated sake and unpasteurised sake. These results indicated that MB-CO 2 treatment was highly effective for the inactivation of L. fructivorans and might become a practical method for pasteurising sake at ambient temperature.

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Inactivation of Enzymes inNamazakeUsing Micro-bubble Supercritical Carbon Dioxide

Cited by 15 publications

References 2 publications

pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide.

pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide.

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO₂ microbubbles at ambient temperature and low pressure

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Inactivation of Enzymes inNamazakeUsing Micro-bubble Supercritical Carbon Dioxide

Cited by 15 publications

References 2 publications

pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide.

pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide.

Quality Evaluation of Unfiltered Beer as Affected by Inactivated Yeast Using Two-Stage System of Low Pressure Carbon Dioxide Microbubbles

Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO2 microbubbles at ambient temperature and low pressure

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Inactivation of Lactobacillus fructivorans in physiological saline and unpasteurised sake using CO₂ microbubbles at ambient temperature and low pressure