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

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概要

• 論文の詳細を見る

• The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was investigated in the range of pH 3 to pH 6. Remarkable inactivation was observed with this treatment at pH less than 4, whereas with gaseous and liquid CO2 treatments little or no important inactivation occurred. Microbubbling of SC-CO2 at lower pH was effective at 40-50°C. Microbubbling of SC-CO2 at pH 3 inactivated completely enzymes at temperatures 25° lower than that of the thermal treatment (65-75°C). The degree of inactivation in acid protease increased with increasing ethanol concentration.

• 社団法人　日本食品科学工学会の論文
• 2000-08-01

著者

• Matsumoto K

  Division Of Bioscience And Bioenvironmental Sciences Faculty Of Agriculture Graduate School Of Kyush

• Shimoda Mitsuya

  Laboratory of Food Process Engineering, Department of Bioscience and Biotechnology, Kyushu Universit

• Osajima Y

  Kyushu Univ. Fukuoka Jpn

• Osajima Yutaka

  Department Of Bioresources And Biosciences Hiroshima Prefectural University

• Osajima Yutaka

  Kyushu Women's Univ.

• YOSHIMURA Takashi

  Laboratory of Clinical Biochemistry, Tokyo University of Pharmacy and Life Science

• MATSUMOTO Kenji

  Gifu International Institute of Biotechnology

• 下田 満哉

  九州大学大学院農学研究院

• ISHIKAWA Hiroya

  Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresourc

• KAJIHARA Miwa

  Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresourc

• MATSUMOTO Kiyoshi

  Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresourc

• OSAJIMA Yutaka

  School of Bioresources, Hiroshima Prefectural University

• Matsumoto K

  Fac. Of Agriculture Graduate School Kyushu Univ.

• Shimoda Mitsuya

  Laboratory Of Food Process Engineering Division Of Bioresource And Bioenvironmental Sciences Graduat

• Yoshimura Takashi

  Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

• Osajima Y

  Kyushu Women's College

• Matsumoto K

  Kyushu Univ. Fukuoka Jpn

• Kajihara Miwa

  Laboratory Of Food Biotechnology Department Of Bioscience And Biotechnology Division Of Bioresource

• Matsumoto K

  Gifu International Institute Of Biotechnology

• Hayakawa I

  Laboratory Of Food Process Engineering Division Of Food Biotechnology Department Of Bioscience And B

• Yoshimura Takashi

  Laboratory Of Animal Physiology And Avian Bioscience Research Center Graduate School Of Bioagricultu

• Ishikawa Hiroya

  Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog

• Shimoda Mitsuya

  Laboratory Of Food Process Engineering Department Of Bioscience And Biotechnology Kyushu University

• Yoshimura Takashi

  Laboratory Of Animal Physiology Graduate School Of Bioagricultural Sciences Nagoya University

• Yoshimura Takashi

  Laboratory Of Animal Physiology

• Ishikawa Hiroya

  Department Of Bioscience And Biotechnology Faculty Of Agriculture Graduate School Of Kyushu Universi

• Matsumoto Kiyoshi

  Laboratory Of Food Analysis Division Of Food Biotechnology Department Of Bioscience And Biotechnolog

• Matsumoto K

  Central Research Laboratory Hitachi Ltd.

• SHIMODA Mitsuya

  Laboratory of Food Biotechnology, Department of Bioscience and Biotechnology, Division of Bioresource and Bioenvironmental Science, Graduate School of Kyushu University

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