Inactivation of Enzymes in an Aqueous Solution by Micro-bubbles of Supercritical Carbon Dioxide

Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation

“…AA in deionized water was predominantly inactivated by the pH-lowering effect of carbonation treatment. 10,14) On the other hand, Kamat et al 24,25) have explained that the effects of CO 2 on protein structure might be related to the formation of carbamate complexes between amino groups on the protein surface and CO 2 molecule. Also, we have reported that the loss of enzyme activity was accompanied by decomposition of the -helix structure.…”

“…We have reported that it is important for the inactivation of enzymes to increase the dissolved CO 2 concentration. 10,11) Therefore, it was considered that these feeding conditions could saturate the sake with CO 2 under the treatment pressure. A second experiment was carried out at 40 C and a 0.50 g/ml of CO 2 feeding ratio, varying the treatment pressure from 10 to 30 MPa.…”

“…In recent years, supercritical CO 2 and/or highpressure CO 2 has been applied to inactivate various enzymes that are responsible for degradation in the quality of food. [7][8][9] We also have reported the inactivation of enzymes 10,11) and microorganisms 12,13) by batch treatment with microbubbles of pressurized CO 2 . In these studies, various enzymes and microorganisms were effectively inactivated in aqueous solution under high-pressure carbonation.…”

Inactivation of polyphenol oxidase from watermelon juice by high pressure carbon dioxide treatment

“…HPCD has been used to inactivate microorganisms and enzymes effectively (Hong and Pyun 1999;Corwin and Shellhammer 2002;Liao et al 2007;Liu et al 2008;Huang et al 2009;Liu et al 2010) without destroying the fresh-like sensory, nutrients, and physical properties of liquid foods (Damar and Balaban 2006). For example, HPCD treatment has been used to inactivate the pectinesterase in orange juice (Balaban et al 1991) and apple juice (Zhi et al 2008); alkaline protease and lipase in the aqueous solution (Ishikawa et al 1995); lipoxygenase and peroxidase in sucrose solutions (Tedjo et al 2000). Specially, PPOs from lobster, brown shrimp, potato, apple juice, and red beet are also inactivated by HPCD treatment, which residual rates are far lower than that of the thermal treatment (Chen et al 1992;Gui et al 2007;Liu et al 2008).…”

Inactivation of Enzymes inNamazakeUsing Micro-bubble Supercritical Carbon Dioxide

“…15 ) Because, namazake is a heat-sensitive product, it should be treated at lower temperatures. The residual activities of acid carboxypeptidase, acid protease, and glucoamylase, however, were 30, 90, and 100%, respectively under the treatment at 25°C, 25 MPa for 30 min below the critical temperature.…”