pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide

Hiroya Ishikawa; Takashi Yoshimura; Miwa Kajihara; Mitsuya Shimoda; Kiyoshi Matsumoto; Yutaka Osajima

doi:10.3136/fstr.6.212

pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide

Hiroya Ishikawa, Takashi Yoshimura, Miwa Kajihara, Mitsuya Shimoda, Kiyoshi Matsumoto, Yutaka Osajima

Food Science and Biotechnology

Research output: Contribution to journal › Article › peer-review

10 Citations (Scopus)

Abstract

The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO₂ treatment was investigated in the range of pH 3 to pH 6. Remarkable inactivation was observed with this treatment at pH less than 4, whereas with gaseous and liquid CO₂ treatments little or no important inactivation occurred. Microbubbling of SC-CO₂ at lower pH was effective at 40-50°C. Microbubbling of SC-CO₂ at pH 3 inactivated completely enzymes at temperatures 25 ° lower than that of the thermal treatment (65-75°C). The degree of inactivation in acid protease increased with increasing ethanol concentration.

Original language	English
Pages (from-to)	212-215
Number of pages	4
Journal	Food Science and Technology Research
Volume	6
Issue number	3
DOIs	https://doi.org/10.3136/fstr.6.212
Publication status	Published - Aug 2000

All Science Journal Classification (ASJC) codes

Biotechnology
Food Science
General Chemical Engineering
Industrial and Manufacturing Engineering
Marketing

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abstract = "The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was investigated in the range of pH 3 to pH 6. Remarkable inactivation was observed with this treatment at pH less than 4, whereas with gaseous and liquid CO2 treatments little or no important inactivation occurred. Microbubbling of SC-CO2 at lower pH was effective at 40-50°C. Microbubbling of SC-CO2 at pH 3 inactivated completely enzymes at temperatures 25 ° lower than that of the thermal treatment (65-75°C). The degree of inactivation in acid protease increased with increasing ethanol concentration.",

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AU - Ishikawa, Hiroya

AU - Yoshimura, Takashi

AU - Kajihara, Miwa

AU - Shimoda, Mitsuya

AU - Matsumoto, Kiyoshi

AU - Osajima, Yutaka

PY - 2000/8

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N2 - The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was investigated in the range of pH 3 to pH 6. Remarkable inactivation was observed with this treatment at pH less than 4, whereas with gaseous and liquid CO2 treatments little or no important inactivation occurred. Microbubbling of SC-CO2 at lower pH was effective at 40-50°C. Microbubbling of SC-CO2 at pH 3 inactivated completely enzymes at temperatures 25 ° lower than that of the thermal treatment (65-75°C). The degree of inactivation in acid protease increased with increasing ethanol concentration.

AB - The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was investigated in the range of pH 3 to pH 6. Remarkable inactivation was observed with this treatment at pH less than 4, whereas with gaseous and liquid CO2 treatments little or no important inactivation occurred. Microbubbling of SC-CO2 at lower pH was effective at 40-50°C. Microbubbling of SC-CO2 at pH 3 inactivated completely enzymes at temperatures 25 ° lower than that of the thermal treatment (65-75°C). The degree of inactivation in acid protease increased with increasing ethanol concentration.

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pH-Dependent Inactivation of Enzymes by Microbubbling of Supercritical Carbon Dioxide

Abstract

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