TY - JOUR
T1 - Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake
AU - Okumura, Takamasa
AU - Yaegashi, Taro
AU - Fujiwara, Takahiro
AU - Takahashi, Katsuyuki
AU - Takaki, Koichi
AU - Kudo, Tomo
N1 - Funding Information:
The authors would like to thank Dr B Syuto and Mr Y Sasaki in the Center for Regional Collaboration in Research and Education of Iwate University for their fruitful advice on experiments. We also thank Mr Y Yonekura in the Iwate Industrial Research Institute for his expertise on GC—FID techniques. Finally, we are grateful to the support by a Grant-in-Aid for Scientific Research (A) from the Japan Society for the Promotion of Science, Grant Number 15H02231.
Funding Information:
The authors would like to thank Dr B Syuto and Mr Y Sasaki in the Center for Regional Collaboration in Research and Education of Iwate University for their fruitful advice on experiments. We also thank Mr Y Yonekura in the Iwate Industrial Research Institute for his expertise on GC-FID techniques. Finally, we are grateful to the support by a Grantin-Aid for Scientific Research (A) from the Japan Society for the Promotion of Science, Grant Number 15H02231.
Publisher Copyright:
© 2018 Hefei Institutes of Physical Science, Chinese Academy of Sciences and IOP Publishing.
PY - 2018/4
Y1 - 2018/4
N2 - A pulsed electric field (PEF) was applied to unpasteurized sake at constant temperatures, at which amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the amylase was seemed to be inactivated by PEF application, not due to thermal effect. The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.
AB - A pulsed electric field (PEF) was applied to unpasteurized sake at constant temperatures, at which amylase was not inactivated. We adjusted the input energy to be identical for the temperatures by changing the number of PEF application, because the current significantly increased with the temperature, even the amplitude of the applied voltage was identical. As a result, the amylase was seemed to be inactivated by PEF application, not due to thermal effect. The glucoamylase was significantly inactivated by PEF. Moreover, the acid carboxypeptidase was inactivated by PEF at 4 °C but significantly activated at 25 °C. These results show that the sensitivity of enzyme to PEF application differs depending on the types of enzyme and treatment temperature. On the other hand, the colony number of bacteria was remarkably decreased, but the amount of the volatile flavor compounds was not decreased by PEF application.
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U2 - 10.1088/2058-6272/aaa400
DO - 10.1088/2058-6272/aaa400
M3 - Article
AN - SCOPUS:85045018263
SN - 1009-0630
VL - 20
JO - Plasma Science and Technology
JF - Plasma Science and Technology
IS - 4
M1 - 044008
ER -