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Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide
Author(s) -
Yoshimura T.,
Shimoda M.,
Ishikawa H.,
Miyake M.,
Hayakawa I.,
Matsumoto K.,
Osajima Y.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04623.x
Subject(s) - microbubbles , protease , supercritical carbon dioxide , chemistry , supercritical fluid , kinetics , carbon dioxide , enzyme , nuclear chemistry , chromatography , biochemistry , organic chemistry , ultrasound , medicine , physics , quantum mechanics , radiology
Enzyme inactivation using a new apparatus for continuous treatment with microbubbles supercritical carbon dioxide (SC‐CO 2 ) was investigated. D value of a‐amylase (5.0±1.2 min) subjected to microbubbles of SC‐CO 2 treatment (microbubbles‐SCT) at 35 °C, 30 MPa was lower than that (227 ± 15.9 min) subjected to heat treatment (HT) at 70 °C. D value of acid protease was reduced by microbubbles‐SCT at 50 °C, 30 MPa (15.4 ± 4.1 min), compared to HT at 50 °C (233 ± 15.2 min). The activation energy for the inactivation of acid protease (135 ± 8.3 kJ mol ‐1 ) by microbubbles‐SCT was 1 half of that (259 ± 9.0 kJ mol ‐1 ) by HT. These results indicated that continuous treatment with microbubbles of SC‐CO 2 was effective for enzyme inactivation.