[15p-B7-1~18] 8.6 Plasma life sciences

△ [15p-B7-1] Influence of Pulsed Electric Field Application on Enzyme Activity in Unpasteurized

〇(M2)Taro Yaegashi¹, Takamasa Okumura¹, Katsuyuki Takahashi¹, Koichi Takaki¹, Bunei Syuto, Tomo Kudo² (1.Iwate Univ., 2.Washinoo Co.,Ltd.)

Keywords:pulsed electric field, enzyme, inactivation

In order to inactivate enzyme, sake is generally treated with thermal treatment. However, thermal treatment removes favored fresh flavor from sake. Now, a method for inactivating enzyme without thermal treatment is required. In this study, the influence of pulsed electric field (PEF) application on the enzyme activity in unpasteurized sake was experimentally investigated. As a result, the enzyme activity was significantly more inhibited by PEF application at high temperature, compared to that at room temperature.