Inactivation kinetics of polyphenol oxidase using a two-stage method with low pressurized carbon dioxide microbubbles

Kobayashi, Fumiyuki; Ikeura, Hiromi; Одаке, Сатору; Hayata, Yasuyoshi

doi:10.1016/j.jfoodeng.2012.08.020

Cited by 9 publications

(11 citation statements)

References 35 publications

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“…The present data suggests that the pressure of 4 MPa in the heating coil was enough to maintain the stability of dissolved MB-CO 2 when the pressure of mixing vessel was operated at 2 MPa. This result was similar to that reported by Kobayashi et al [5] who studied on PPO inactivation using MB-CO 2 at 1-4 MPa.…”

Section: Discussionsupporting

confidence: 92%

“…Enzyme inactivation using low pressurized MB-CO 2, which required lower pressure conditions SC-CO 2, have been studied by several researchers [5,[28][29][30][31]. Kobayashi et al [28] showed that esterase, esterase lipase, leucine arylamidase, valine arylamidase and acid phosphatase from Saccharomyces pastorianus were completely inactivated by MB-CO 2 at 2 MPa and 50˚C.…”

Section: Journal Of Foodmentioning

confidence: 99%

“…Kobayashi et al [30] reported that score of sweetness and total aroma of MB-CO 2 treated Japanese sake were higher than unpasteurized Japanese sake. Kobayashi et al [5] reported the inactivation kinetics of PPO using MB-CO 2 and a decrease in decimal reduction time (D value) and activation energy in MB-CO 2 treatment. In this study, we analyzed the capability of glucoamylase and acid protease inactivation at 45-50˚C by using a MB-CO 2 continuous system.…”

Section: Journal Of Foodmentioning

confidence: 99%

“…The MB-CO 2 continuous system used in this study is shown in Figure 1. This system has been previously reported [5,30,31]. Twelve liters of glucoamylase (0.004% w/v) or acid protease (0.015% w/v) enzyme solution were added into the mixing vessel (volume 15 L with 300 mm dia.…”

Section: Enzyme Inactivation With Mb-co 2 Treatmentmentioning

confidence: 99%

“…Acid protease degrades casein components in milk [3]. Polyphenol oxidase causes enzymatic browning in fruit juice [4] and also degrades the sensory quality of wine during the aging by polymerization polyphenol compounds [5]. Pectin esterase (PE) causes undesired cloudy instability in orange juice [4].…”

Section: Introductionmentioning

confidence: 99%

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Enhancement of Non-thermal Treatment on Inactivation of Glucoamylase and Acid Protease Using CO2 Microbubbles

Pokhum¹,

Chawengkijwanich²,

Kobayashi³

2015

J Food Process Technol

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Thermal treatment is usually used for food pasteurization and enzyme inactivation. However, it has an adverse effect on the quality of thermal-sensitive food such as fruit juice, Japanese sake, milk, yogurt and jam. In this study, we presented an alternative method for a non-thermal treatment with at 45 and 50°C for glucoamylase and protease inactivation using pressurized carbon dioxide (CO 2). Twelve liters of enzyme solution (0.004% glucoamylase or 0.015% protease) was fed into a low pressure (2 MPa) CO 2 mixing vessel. CO 2 microbubbles (MB-CO 2) were generated by introducing the mixture through a swiveling microbubble generator. The mixture containing MB-CO 2 was flowed to incubate in a heating coil at various conditions (temperature at 45 or 50°C and pressure 2, 4, or 6 MPa). After incubation, the mixture was sampled at 10, 20 and 30 min from the sampling valve. The relative residual activities of glucoamylase and acid protease were measured by a spectrophotometer at the absorbance of 400 nm (Abs 400) and 660 nm (Abs 660), respectively. Relative residual activity of glucoamylase with MB-CO 2 treatment at 50°C and 4 MPa was 15.01% whereas 74.83% of glucoamylase activity was found from treatment without MB-CO 2 at same temperature. For acid protease, relative residual enzyme activity with MB-CO 2 treatment at 45°C and 4 MPa was 2.29% whereas that without MB-CO 2 treatment at 45°C was 81.25%. These results suggested that glucoamylase and acid protease could be inactivated effectively at 45 and 50°C present of MB-CO 2 .

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Section: Discussionsupporting

confidence: 92%