Inactivation of enzymes in fresh sake using a continuous flow system for high-pressure carbonation

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 11, 2005, Pages 2094-2100

  Tanimoto, Shota ^a,b   Matsumoto, Hideyuki ^b   Fujii, Kazuyoshi ^b   Ohdoi, Ritsushi ^b   Sakamoto, Koji ^b   Izuwa, Shinya ^c   Yamane, Yuichi ^c   Miyake, Masaki ^d   Shimoda, Mitsuya ^a   Osajima, Yutaka ^d  

^a KYUSHU UNIVERSITY   (Japan)

^b Hiroshima Prefectural Food Technology Research Center   (Japan)

^c Suishin Yamane Honten Co Ltd   (Japan)

^d Kyushu Women's College   (Japan)

Author keywords

Fresh sake; High pressure carbonation; Inactivation kinetics of enzymes

Indexed keywords

CARBONATION; ETHANOL; FLOW OF FLUIDS; HEAT TREATMENT; PRESSURE EFFECTS; REACTION KINETICS;

FRESH SAKE; HIGH-PRESSURE CARBONATION; INACTIVATION KINETICS OF ENZYMES; SUGAR CONCENTRATIONS;

ENZYMES;

ALCOHOL; ALPHA GLUCOSIDASE; AMYLASE; CARBOHYDRATE; CARBONIC ACID DERIVATIVE; CARBOXYPEPTIDASE C; GLUCAN 1,4 ALPHA GLUCOSIDASE;

ALCOHOLIC BEVERAGE; ARTICLE; BACTERIUM; CYTOLOGY; ENZYME STABILITY; ENZYMOLOGY; KINETICS; METABOLISM; MICROBIAL VIABILITY; PRESSURE;

ALCOHOLIC BEVERAGES; ALPHA-AMYLASE; ALPHA-GLUCOSIDASES; BACTERIA; CARBOHYDRATES; CARBONATES; CARBOXYPEPTIDASE C; ENZYME STABILITY; ETHANOL; GLUCAN 1,4-ALPHA-GLUCOSIDASE; KINETICS; MICROBIAL VIABILITY; PRESSURE;

EID: 28244434368     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.69.2094     Document Type: Article

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