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

共 50 条

[31] Enzyme catalysed reactions, enantioselectivity and stability under high hydrostatic pressure
Guthmann, O
Schwerdtfeger, R
Rieks, A
Antranikian, G
Kasche, V
Brunner, G
HIGH PRESSURE CHEMICAL ENGINEERING, 1996, 12 : 127 - 131
[32] Effect of high hydrostatic pressure and high pressure homogenization on the enantioselectivity of microbial reductions
Fantin, G
Fogagnolo, M
Guerzoni, ME
Lanciotti, R
Medici, A
Pedrini, P
Rossi, D
TETRAHEDRON-ASYMMETRY, 1996, 7 (10) : 2879 - 2887
[33] Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature
Tanimoto, Shota
Matsumoto, Hideyuki
Fujii, Kazuyoshi
Ohdoi, Ritsushi
Sakamoto, Koji
Yamane, Yuichi
Miyake, Masaki
Shimoda, Mitsuya
Osajima, Yutaka
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY, 2008, 72 (01) : 22 - 28
[34] The impact of high hydrostatic pressure treatment on anthocyanins, colour, microorganisms, and enzyme activity of mulberry (Morus nigra) juice
Engmann, F. N.
Ma, Y-K
Sanful, R.
INTERNATIONAL FOOD RESEARCH JOURNAL, 2020, 27 (01): : 88 - 95
[35] Effect of high hydrostatic pressure on prebiotic peptide synthesis
Ying, Jianxi
Chen, Peng
Wu, Yile
Yang, Xu
Yan, Kaili
Xu, Pengxiang
Zhao, Yufen
CHINESE CHEMICAL LETTERS, 2019, 30 (02) : 367 - 370
[36] Effect of High Hydrostatic Pressure on the Physiology of Manila Mango
M. A. Vargas-Ortiz
J. De la Cruz-Medina
J. J. Espinosa de los Monteros
R. M. Oliart-Ros
A. Rebolledo-Martinez
J. A. Ramírez
H. S. García
Plant Foods for Human Nutrition, 2013, 68 : 137 - 144
[37] Effect of high hydrostatic pressure on seeds Carica papaya
Alan Costa Sarcinelli Santos
Antônio Alberto Ribeiro Fernandes
Patrícia Machado Ribeiro Fernandes
BMC Proceedings, 8 (Suppl 4)
[38] Effect of high hydrostatic pressure on structure of gelatin gels
Kulisiewicz, L.
Baars, A.
Delgado, A.
BULLETIN OF THE POLISH ACADEMY OF SCIENCES-TECHNICAL SCIENCES, 2007, 55 (02) : 239 - 244
[39] The Effect of High Hydrostatic Pressure on Microorganisms in Food Preservation
Arici, M.
JOURNAL OF TEKIRDAG AGRICULTURE FACULTY-TEKIRDAG ZIRAAT FAKULTESI DERGISI, 2006, 3 (01): : 41 - 49
[40] The effect of high hydrostatic pressure on strawberry flavour compounds
Zabetakis, I
Koulentianos, A
Orruño, E
Boyes, I
FOOD CHEMISTRY, 2000, 71 (01) : 51 - 55

← 1 2 3 4 5 →