Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation
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概要
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The Inactivation kinetics of α-glucosidase, glucoamylase, α-amylase, and acid carboxypeptidase in fresh sake using a continuous flow system for high-pressure carbonation were investigated. In addition, the effects of ethanol and sugar concentrations on inactivation of the enzymes in high-pressure carbonated sake were investigated. Among the enzymes investigated, α-glucosidase was the most stable and α-amylase was the most labile on inactivation under carbonation. The decimal reduction times (D values) of α-glucosidase, glucoamylase, α-amylase (extrapolated from the Z value), and acid carboxypeptidase were 29, 6, 2, and 5 min respectively at 45 °C. These values are lower than those subjected to heat treatment. On the carbonation treatment as well as the heat treatment, ethanol accelerated the inactivation of all four enzymes, but glucose depressed the inactivation of these enzymes, except for acid carboxypeptidase. These results suggest that this continuous flow system enabled effective inactivation of enzymes in fresh sake.
- 2005-11-23
著者
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YAMANE Yuichi
Suishin-Yamane Honten Co., Ltd.
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SAKAMOTO Koji
Hiroshima Prefectural Technology Research Institute, Food Technology Research Center
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SHIMODA Mitsuya
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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Osajima Y
Kyushu Univ. Fukuoka Jpn
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Osajima Yutaka
Department Of Bioresources And Biosciences Hiroshima Prefectural University
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Osajima Yutaka
Kyushu Women's Univ.
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下田 満哉
九州大学大学院農学研究院
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下田 満哉
九州大学大学院農学研究院食品バイオ工学講座
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TANIMOTO Shota
Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University
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MATSUMOTO Hideyuki
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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FUJII Kazuyoshi
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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OHDOI Ritsushi
Hiroshima Prefectural Technology Research Institute Food Technology Research Center
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MIYAKE Masaki
Kyushu Women's College
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IZUWA Shinya
Suishin-Yamane Honten Co., Ltd.
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Shimoda Mitsuya
Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat
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Osajima Y
Kyushu Women's College
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Ohdoi Ritsushi
Hiroshima Prefectural Technol. Res. Inst. Food Technol. Res. Center
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Izuwa Shinya
Suishin-yamane Honten Co. Ltd.
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Izuwa Shinya
Suishin Yamane Honten Co. Ltd.
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Sakamoto K
Hiroshima Prefectural Technol. Res. Inst. Food Technol. Res. Center
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Miyake Masaki
Kyushu Women's Univ.
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Tanimoto Shota
Department Of Biochemistry Faculty Of Agriculture Yamaguchi University
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下田 満哉
九大
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Yamane Yuichi
Suishin-yamane Honten Co. Ltd.
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Shimoda Mitsuya
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Tanimoto Shota
Department Of Bioscience And Biotechnology Faculty Of Agriculture Kyushu University
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Sakamoto Koji
Hiroshima Prefectural Technol. Res. Inst. Hiroshima Jpn
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Matsumoto Hideyuki
Hiroshima Prefectural Food Technology Research Center
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Sakamoto Koji
Hiroshima Prefectural Food Technology Research Center
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OSAJIMA Yutaka
Kyushu Women's College
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MIYAKE Masaki
Kyushu Women's College
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Yamane Yuichi
Suishin Yamane Honten Co., Ltd.
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FUJII Kazuyoshi
Hiroshima Prefectural Food Technology Research Center
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