التفاصيل البيبلوغرافية
| العنوان: |
Inactivation of Enzymes in Fresh Sake Using a Continuous Flow System for High-Pressure Carbonation. |
| المؤلفون: |
Tanimoto, Shota, Matsumoto, Hideyuki, Fujii, Kazuyoshi, Ohdoi, Ritsushi, Sakamoto, Koji, Izuwa, Shinya, Yamane, Yuichi, Miyake, Masaki, Shimoda, Mitsuya, Osajima, Yutaka |
| المصدر: |
Bioscience, Biotechnology & Biochemistry; Nov2005, Vol. 69 Issue 11, p2094-2100, 7p, 6 Diagrams, 3 Charts |
| مصطلحات موضوعية: |
RICE wines, ENZYME inhibitors, CARBONATED beverages, CARBOXYPEPTIDASES, GLUCOSIDASES |
| مصطلحات جغرافية: |
JAPAN |
| مستخلص: |
The article discusses the effect of using a continuous flow system (CFS) for high-pressure (HPC) carbonation to inactivate the enzymes in fresh sake, in Japan. Through the use of CFS for HPC, the inactivation kinetics of α-glucosidase, glucoamylase, α-amylase, and carboxypeptidase in fresh sake were investigated. The effects of the concentration of ethanol and sugar on inactivation of enzymes in high-pressure carbonated sake were also investigated. Thus, the CFS enabled the effective inactivation of enzymes in fresh sake. |
| قاعدة البيانات: |
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