title: Inactivation of enzymes in fresh sake using a continuous flow system for high-pressure carbonation.
abstract: The Inactivation kinetics of alpha-glucosidase, glucoamylase, alpha-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, alpha-glucosidase was the most stable and alpha-amylase was the most labile on inactivation under carbonation. The decimal reduction times (D values) of alpha-glucosidase, glucoamylase, alpha-amylase (extrapolated from the Z value), and acid carboxypeptidase were 29, 6, 2, and 5 min respectively at 45 degrees 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.
authors.affiliation: Department of Bioscience and Biotechnology, Faculty of Agriculture, Kyushu University, Fukuoka, Japan. tanimoto@syokuhin-kg.pref.hiroshima.jp
authors.forename: Shota
authors.initials: S
authors.lastname: Tanimoto
authors.forename: Hideyuki
authors.initials: H
authors.lastname: Matsumoto
authors.forename: Kazuyoshi
authors.initials: K
authors.lastname: Fujii
authors.forename: Ritsushi
authors.initials: R
authors.lastname: Ohdoi
authors.forename: Koji
authors.initials: K
authors.lastname: Sakamoto
authors.forename: Shinya
authors.initials: S
authors.lastname: Izuwa
authors.forename: Yuichi
authors.initials: Y
authors.lastname: Yamane
authors.forename: Masaki
authors.initials: M
authors.lastname: Miyake
authors.forename: Mitsuya
authors.initials: M
authors.lastname: Shimoda
authors.forename: Yutaka
authors.initials: Y
authors.lastname: Osajima
mesh_terms: D000434:Alcoholic Beverages; D001419:Bacteria / Q000166:cytology / Q000201:enzymology; D002241:Carbohydrates / Q000494:pharmacology; D002254:Carbonates / Q000494:pharmacology*; D043402:Cathepsin A / Q000378:metabolism; D004795:Enzyme Stability; D000431:Ethanol / Q000494:pharmacology; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism; D007700:Kinetics; D050296:Microbial Viability; D011312:Pressure; D000516:alpha-Amylases / Q000378:metabolism; D000520:alpha-Glucosidases / Q000378:metabolism
chemical_list: D002241:Carbohydrates; D002254:Carbonates; D000431:Ethanol; D000516:alpha-Amylases; D000520:alpha-Glucosidases; D005087:Glucan 1,4-alpha-Glucosidase; D043402:Cathepsin A