Purification and Characterization of Rice α-Glucosidase, a Key Enzyme for Alcohol Fermentation of Rice Polish(BREWING AND FOOD TECHNOLOGY)
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概要
- 論文の詳細を見る
α-Glucosidase, a key enzyme for nuka-sake brewing, was purified from Oryza sativa cv. Yamadanishiki, which is widely used for sake brewing. The molecular weight of the purified enzyme was 95 kDa. The optimum pH and temperature were 4.5 and 55℃, respectively. The substrate specificity differed from that of Oryza sativa cv. Shinsetsu, which is a variety of rice consumed as a cereal. The extraction of α-glucosidase from the rice was stimulated by lactic acid, which suggests that lactic acid plays an important role not only in preventing bacterial contamination, but also in stimulating the parallel fermentation that occurs in nuka-sake brewing.
- 社団法人日本生物工学会の論文
- 2003-01-25
著者
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Suzuki T
Ihara & Company Ltd.
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IWATA HIROSHI
National Research Institute of Brewing
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SUZUKI TOSHIAKI
National Research Institute of Brewing
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ARAMAKI ISAO
National Research Institute of Brewing
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Iwata Hiroshi
Department Of Oral And Maxillofacial Radiology The Nippon Dental University School Of Life Dentistry
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