Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake

Takamasa OKUMURA; Taro YAEGASHI; Takahiro FUJIWARA; Katsuyuki TAKAHASHI; Koichi TAKAKI; Tomo KUDO

doi:10.1088/2058-6272/aaa400

Plasma Science and Technology > 2018 > 20(4): 44008-044008. > DOI: 10.1088/2058-6272/aaa400

Takamasa OKUMURA, Taro YAEGASHI, Takahiro FUJIWARA, Katsuyuki TAKAHASHI, Koichi TAKAKI, Tomo KUDO. Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake[J]. Plasma Science and Technology, 2018, 20(4): 44008-044008. DOI: 10.1088/2058-6272/aaa400

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Influence of pulsed electric field on enzymes, bacteria and volatile flavor compounds of unpasteurized sake

1 Institute of Fluid Science, Tohoku University, 980-8577 Sendai, Miyagi, Japan 2 Department of Systems Innovation Engineering, Iwate University, 020-855 Morioka, Iwate, Japan 3 Washinoo Co., Ltd, 028-7111 Hachimantai, Iwate, Japan

Funds: support by a Grant-in-Aid for Scientific Research (A) from the Japan Society for the Promotion of Science, Grant Number 15H02231.

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Received Date: September 29, 2017

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Abstract

Abstract

A pulsed electric field (PEF) was applied to unpasteurized sake at constant temperatures, at which α-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 α-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.
- pulsed electric field,
- enzyme activity,
- bacteria inactivation,
- vulnerable molecules,
- unpasteurized sake,
- electroporation

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References (35)

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