Inactivation of enzymes in foods with pressurized CO.sub.2

• US 5,393,547 A
• Filed: 12/19/1989
• Issued: 02/28/1995
• Est. Priority Date: 09/12/1988
• Status: Expired due to Term

• Current Assignee: University of Florida (State University System of Florida)
• Original Assignee: University of Florida (State University System of Florida)
• Inventors: Marshall, Maurice R., Wicker, Louise, Balaban, Murat O.
• Primary Examiner(s): Corbin, Arthur L.
• Application Number:
  US07/452,496
• Time in Patent Office: 1,897 Days
• Field of Search: 426/330, 426/330.5, 426/335, 426/532, 426/312, 426/315
• US Class Current: 426/330
• CPC Class Codes: A23B 4/12 Preserving with acids; Acid fermentation
• CPC Class Codes: A23B 4/16 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23B 7/10 Preserving with acids; Acid fermentation
• CPC Class Codes: A23B 7/144 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23C 9/1524 Inert gases, noble gases, oxygen, aerosol gases; Processes for foaming
• CPC Class Codes: A23L 2/44 by adding preservatives
• CPC Class Codes: A23L 3/0155 using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
• CPC Class Codes: A23L 3/3409 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• CPC Class Codes: A23L 5/276 Treatment with inorganic compounds A23L5/273 takes precedence
• CPC Class Codes: C12N 9/99 Enzyme inactivation by chemical treatment

Abstract

A method for inactivating enzymes in food products comprising exposing the food to pressurized CO₂ to produce a carbonic acid solution therein having a pH sufficiently low to irreversibly inactivate the enzymes.

Claims

1. A method for inactivating at least one undesirable enzyme in a food product containing at least one such undesirable enzyme which is sensitive to inactivation at a lowered pH value and an aqueous phase comprising exposing said food product to an atmosphere having a partial pressure of CO₂ of from about 0.5 atm. to about 1,000 atm. at a temperature of from about 0°

C. to about 200°

C. for a time sufficient to result in dissolution of sufficient CO₂ in the aqueous phase of said food product to produce a carbonic acid solution having a pH sufficiently low to irreversibly inactivate said enzyme.

2. The method of claim 1 including the step of removing dissolved CO₂ from said food product after inactivation of said at least one enzyme.

3. The method of claim 2 wherein said dissolved CO₂ is removed from said food product by reducing the partial pressure of CO₂ in said atmosphere.

4. The method of claim 2 or 3 wherein said dissolved CO₂ is removed from said food product by elevating the temperature of said food product.

5. The method of claim 2 where sufficient dissolved CO₂ is removed to restore said food product to substantially its pH value before exposure to said CO₂ containing atmosphere.

6. The method of claim 1 wherein said atmosphere is substantially pure CO₂.