Effect of high hydrostatic pressure on enzyme activity in unpasteurized draft sake

被引：1

作者：

Shigematsu, Toru ^{[1
,2
]}

Okada, Nobuya ^{[2
]}

Nomura, Kazuki ^{[1
]}

Kataoka, Chihiro ^{[1
]}

Hori, Saori ^{[1
]}

Takahashi, Iwao ^{[3
]}

Aoki, Toshio ^{[4
]}

Kuribayashi, Takashi ^{[4
]}

Kaneoke, Mitsuoki ^{[4
]}

Iguchi, Akinori ^{[1
,2
]}

机构：

[1] Niigata Univ Pharm & Appl Life Sci NUPALS, Fac Appl Life Sci, Niigata, Japan

[2] Niigata Univ Pharm & Appl Life Sci NUPALS, Grad Sch Appl Life Sci, Niigata, Japan

[3] Kanemasu Sake Co Ltd, Shibata, Japan

[4] Niigata Prefectural Sake Res Inst, Niigata, Japan

来源：

HIGH PRESSURE RESEARCH | 2019年 / 39卷 / 02期

关键词：

High hydrostatic pressure; draft sake; inactivation of enzymes; SACCHAROMYCES-CEREVISIAE; COLD DENATURATION; DIAGRAM;

D O I：

10.1080/08957959.2019.1607322

中图分类号：

O4 [物理学];

学科分类号：

0702 ;

摘要：

Unpasteurized draft sake has a potentially high market value, due to its fresh flavor and fruity taste, compared with conventional thermal-pasteurized sake. However, the shelf life of draft sake is limited. To increase the shelf life of draft sake, it is necessary to suppress flavor and taste deterioration resulting from inactivation of enzymes produced by koji-mold. Draft sake was treated with high hydrostatic pressure (HHP) of 200 to 500MPa at -7 to 50 degrees C to analyze the inactivation of -amylases, glucose-forming enzymes, and acid carboxypeptidases. We found significant inactivation of enzymes produced by koji-mold in draft sake subjected to HHP treatment at both high and low temperature. However, HHP treatment at low temperature effectively inactivated enzymes while retaining the fresh flavor and fruity taste of draft sake.

引用

页码：313 / 323

页数：11

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