Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide
スポンサーリンク
概要
- 論文の詳細を見る
Glucoamylase, acid protease, and acid carboxypeptidase in namazake were inactivated with micro-bubble supercritical carbon dioxide (SC CO_2) at 25 MPa, 35℃ for 30 min. After the treatment, their activities decreased from 330, 20. 1, and 115 U/ml sake to 51. 8, 1. 8, and 0 U/ml sake, respectively. During the storage at 20℃ for 60 days, no increase in amino acid value was observed. On the other hand, glucose concentration in the sake treated with SC CO_2 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 CO_2 did not cause the formation of volatile compounds in contrast to heat-treatment. As a result of sensory evaluation, the sake treated with SC CO_2 at 20 MPa, 35℃ for 30 min was given sensory scores near to those of namazake.
- 社団法人日本農芸化学会の論文
- 1995-06-23
著者
-
ISHIKAWA Hiroya
Department of Polymer Science and Engineering, Faculty of Textile Science, Kyoto Institute of Techno
-
SHIMODA Mitsuya
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
-
Osajima Y
Kyushu Univ. Fukuoka Jpn
-
Osajima Yutaka
Department Of Bioresources And Biosciences Hiroshima Prefectural University
-
Osajima Yutaka
Kyushu Women's Univ.
-
下田 満哉
九州大学大学院農学研究院
-
Osajima Y
Kyushu Women's College
-
Kawano T
Dep. Of Biological And Environmental Chemistry Fac. Of Agriculture Tottori Univ.
-
Sakamoto K
Hiroshima Prefectural Technol. Res. Inst. Food Technol. Res. Center
-
Hayakawa I
Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B
-
Kawano Tamotsu
Department of Food Science and Technology, Faculty of Agriculture, Kyushu University
-
Sakamoto Koji
Nihon Tansan Co., Ltd.
-
Osajima Yutaka
Hiroshima Prefectural Food Technological Research Center
-
Kawano T
Department Of Biological And Environmental Chemistry Faculty Of Agriculture Tottori University
-
Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
-
Ishikawa Hidetoshi
Technology And Research Institute Snow Brand Milk Products Co. Ltd.
-
Sakamoto Koji
Hiroshima Prefectural Technol. Res. Inst. Hiroshima Jpn
-
Ishikawa Hiroya
Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog
-
Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Kyushu University
-
Ishikawa Hiroya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Of Kyushu Universi
関連論文
- ごま油の官能評価と揮発性フレーバー成分のGCデータとのケモメトリックスによる比較
- ごま油香気成分のGCデータの多変量解析
- ごま油フレーバーの官能評価用語および評価データの多変量解析
- Phase Transition in Even-Even Nylon Crystals (Condensed Matter : Structure, Mechanical and Thermal Properties)
- Phase Transitions in Nylon 6Y Crystals
- An Interpretation for the First- and Second-Order Phase Transitions in Nylon 66 Crystal Based on the Intra- and Intermolecular Energy Calculation
- Improvement of Freezing and Oxidative Stress Tolerance in Saccharomyces cerevisiae by Taurine
- Production, and Biological Characterization, of Dideoxygriseorhodin C by a Streptomyces sp. and Its Taxonomy
- 脱脂粉乳の異臭の評価法の設定
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Inactivation of L. fructivorans in Sake Using a Continuous Flow System for High-Pressure Carbonation
- Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
- 清酒の火入れ中の酵素失活挙動
- Phase Transitions in Nylon Crystals with Hexamethylene Moiety
- 匂い標品によるパネルの訓練
- 食品の匂い評価に及ぼす訓練の効果
- 九州支部だより : 九州支部各賞受賞者の報告
- はなききマーチン
- 醤油の香りは塩味を増強するか?
- 瞬間湿熱表面殺菌技術の開発 (特集 食品微生物検査技術・殺菌技術(2))
- 酵素剤仕込みによる生酒の貯蔵中におけるムレ香の生成抑制
- ミクロバブル超臨界C02殺菌法と装置開発 (特集 清涼飲料の近況と関連機器)
- ミクロバブル超臨界CO2殺菌法 (技術講演会資料)
- ミクロバブル超臨界CO2殺菌法とシステム開発 (特集 食品・医薬品の分析・測定・試験(4))
- 香気成分の分析と評価 : その3 官能評価と機器分析データの数値解析
- 香気成分の分析と評価 : その2 匂い濃縮物の分画及びGC匂い嗅ぎ法
- ミクロバブル超臨界炭酸ガス殺菌
- ミクロバブル超臨界CO2殺菌法--殺菌効果に影響を及ぼす因子の定量化 (特集 注目の殺菌技術と評価法)
- 液状食品の二酸化炭素処理--殺菌・酵素失活へのCO2の利用 (特集 殺菌技術(2))
- 香気成分の分析と評価 : その1.試料調製法
- pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide
- Unfolding of Poly-L-glutamic Acid by Microbubbling of Supercritical Carbon Dioxide
- 非加熱低エネルギー・リサイクル型殺菌・酵素失活システム (特集 食品工場の衛生点検と新しい殺菌システム)
- Good-Bye"加熱処理"
- 非加熱殺菌・酵素失活技術の開発 - 連続ミクロバブル超臨界二酸化炭素法の特性と食品工業への展開 -
- Determination of Glycerol in Wine by Amperometric Flow Injection Analysis with an Immobilized Glycerol Dehydrogenase Reactor(Analytical Chemistry)
- Determination of Sulfite in White Wine by Amperometric Flow Injection Analysis with an Immobilized Sulfite Oxidase Reactor(Analytical Chemistry)
- 食品容器内面材へのアスコルビン酸オキシダーゼ固定化による溶存酸素の除去
- エタノール存在下での容器内面材に対する香気成分の特異的収着挙動 : 食品
- Plasma Concentrations of Angiotensin Metabolites in Young Male Normotensive and Mild Hypertensive Subjects
- Depressor Effect of Wheat Germ Hydrolysate and Its Novel Angiotensin I-Converting Enzyme Inhibitory Peptide, Ile-Val-Tyr, and the Metabplism in Rat and Human Plasma
- Change in Catalytic Property of Trypsin Immobilized on Support Activated with Glutaraldehyde in Lower Protogenic Solvent
- Preparation of Glutaraldehyde Cross-linked Complex from Support
- NMR Studies of Cyclodextrin Inclusion Complex with Ethyl Hexanoate in Ethanol Solution
- Direct Immobilization of NAD to Sepharose 4B by Using the Bifunctional Reagent Glutaraldehyde
- A New Approach to the Co-immobilization of Alcohol Dehydrogenase and NAD on Glutaraldehyde-activated Sepharose and Its Application to the Enzymatic Analysis of Ethanol
- Amperometric Flow Injection Measurement of Protein in Dairy Products Using Glutaraldehyde
- 清酒香気成分のポラパックQカラムによる濃縮
- ミクロバブル超臨界二酸化炭素法による非加熱殺菌
- Volatile Components Recovered from Fresh Onion(Allium cepa L.)with Combination of Ethyl Ether Extraction and New Cold Trap apparatus
- Co-immobilization of Alcohol Dehydrogenase, Diaphorase and NAD and Its Application to Flow Injection Analytical System for Ethanol(Analytical Chemistry)
- The Co-immobilization of Alcohol Dehydrogenase, Diaphorase, and NAD on Glutaraldehyde-activated Sepharose(Biological Chemistry)
- Storage of Shredded Cabbage under a Dynamically Controlled Atmosphere of High O_2 and High CO_2
- Effects of Low O_2 and Elevated CO_2 Concentrations on the Quality of Matsutake [Tricholoma matsutake (S. ITO et IMAI) SING.] during Storage
- Inactivation of Vegetative Bacteria in a Liquid Medium by Gas Plasma under Atmospheric Pressure
- Effect of Hydrostatic Pressure on the Inactivation of Salmonella and Campylobacter Species at Low Temperature
- 一時的カーボネーションによる液状食品の殺菌及び酵素失活
- ヘッドスペ-ス法の進歩と課題 (特集 最近の香料分析技術・評価法の進歩)
- 超臨界二酸化炭素による殺菌・酵素失活 (機器分析学の進歩)
- ミクロバブル超臨界二酸化炭素法によるタンパク質二次構造の崩壊
- 食品香気の官能的評価
- Optimization of L-Lactic Acid Feeding for the Production of Poly-K-3-Hydroxybutyric Acid by Alcaligenes eutrophus in Fed-Batch Culture
- 水-エタノール系でのプラスチックフィルムからの香気成分の脱着挙動
- 脱酸素剤添加 PVC コーティングキャップによる食品容器内酸素の除去
- ミクロバブル超臨界炭酸ガスによるリモノイドの抽出
- Inactivation of Bacillus Spores by the Supercritical Carbon Dioxide Micro-bubble Method
- Inactivation of Enzymes in Namazake Using Micro-bubble Supercritical Carbon Dioxide
- Inactivation of Enzymes in an Aqueous Solution by Micro-bubbles of Supercritical Carbon Dioxide
- 葉山椒及び青山椒の香気成分の同定・定量と試料間変動
- 山椒の香気成分に関する分析化学的研究 : 食品
- Effect of Repeated Pressure Treatment on Breakdown of Clumps of Bacterial Spores
- Effect of Food Additives on the Inactivation of Bacterial Spores by Reciprocal Pressurization Treatment
- Effect of CO2 Flow Rate on Enzyme Inactivation by Continuous Method with Microbubbles of Supercritical Carbon Dioxide
- Volatile compounds of human milk
- Off-flavor in Milk from the Cows Feeded with Swinecress (Coronopus didymus)
- ミクロバブル亜・超臨界二酸化炭素法による連続殺菌 (特集 殺菌技術と装置(2))
- ミクロバブル超臨界炭酸ガス法によるバレンシアオレンジ果汁中のペクチンエステラーゼの失活
- Sterilization of Microorganisms by the Supercritical Carbon Dioxide Micro-Bubble Method
- Determination of angiotensin metabolites in human plasma by fluorimetric high-performance liquid chromatography using a heart-cut column-switching technique
- Metabolic Behavior of Angiotensins in Normotensive Human Plasma in the Supine and Upright Postures
- Determination of Endogenous Peptides with in Vitro ACE Inhibitory Activity in Normotensive Human Plasma by the Fluorometric HPLC Method
- In Vitro Survey of α-Glucosidase Inhibitory Food Components
- Antihypertensive Effects of Angiotensin Fragments in SHR
- Angiotensin I-converting Enzyme Inhibitory Peptides in an Alkaline Protease Hydrolyzate Derived from Sardine Muscle
- Inhibition of Angiotensin I-converting Enzyme by Bacillus licheniformis Alkaline Protease Hydrolyzates Derived from Sardine Muscle
- Effects of Freezing Conditions on Enzyme Impregnation into Food Materials by Freeze-Thaw Infusion
- Enzymatic Production of Malto-oligosaccharide in Potato by Freeze-Thaw Infusion
- Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
- Formation of Zinc Protoporphyrin IX and Protoporphyrin IX from Oxymyoglobin in Porcine Heart Mitochondria
- Colorimetric Measurement of Angiotensin I-Converting Enzyme Inhibitory Activity with Trinitrobenzene Sulfonate
- Formation of Zinc Protoporphyrin IX from Myoglobin in Porcine Heart Extract
- Comparison of Headspace Volatiles of Philippine Fish Sauces.
- Comparison of Essential Oil Components between Leaf and Peel in Citrus Hybrids ('Seto unshiu'*'Morita ponkan').
- Headspace Gas Analysis of Volatile Compounds of Light and Deep Roasted Sesame Seed Oil.
- Sorption Behavior of Flavors with Water Sensitive Ethylene-Vinyl Alcohol Copolymer Film in Aqueous Solution.
- Flow Injection Analysis of Lactose in Milk Using a Chemically Modified Lactose Electrode
- Flow Injection Analysis of Reduced Nicotinamide Adenine Dinucleotide Using β-Naphthoquinone-4-sulfonate as a Mediator
- Quality Evaluation of Edible Oils by Proton Nuclear Magnetic Resonance Measurement.
- Thin-layer Flow Cell System for Ascorbate Enzyme Electrode
- Selection of Resin for Column Treatment to Remove Odorants in Fish Sauce.