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

The Inactivation kinetics of α-glucosidase, glucoamylase, α-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 ca...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2005, Vol.69 (11), p.2094-2100
Hauptverfasser:	TANIMOTO, Shota, MATSUMOTO, Hideyuki, FUJII, Kazuyoshi, OHDOI, Ritsushi, SAKAMOTO, Koji, IZUWA, Shinya, YAMANE, Yuichi, MIYAKE, Masaki, SHIMODA, Mitsuya, OSAJIMA, Yutaka
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcoholic Beverages alpha-Amylases - metabolism alpha-Glucosidases - metabolism Bacteria - cytology Bacteria - enzymology Biological and medical sciences Carbohydrates - pharmacology Carbonates - pharmacology Carboxypeptidase C Cathepsin A - metabolism Enzyme Stability Enzymes Ethanol Ethanol - pharmacology fresh sake Fundamental and applied biological sciences. Psychology Glucan 1,4-alpha-Glucosidase - metabolism Glucoamylase Glucose Heat treatments high-pressure carbonation inactivation kinetics of enzymes Kinetics Microbial Viability Pressure Q1 Sake Sugar
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