限外ろ過法による清酒の蛋白混濁物質の除去

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Fresh sake is pasteurized at 55-65℃ for 15 min to kill microorganisms, to inactive enzymes. This pasteurization process produces turbidity. The soluble proteins in the sake derived from rice-koji during fermentation form insoluble materials when denatured by heat (pasteurization) and gradually coagulate to large particles, giving the sake a slight turbidity. These particles are too small to remove by filtration only. Either physical or enzymatic clarification methods can be used to remove the turbidity by precipitation. In the former, protein precipitants such as egg white, wheat flour, and gelatin, are used in combination with persimmon tannin, while in the latter, bacterial of fungal protease preparations are employed. However, these procedures are batch methods which require extra tanks, as well as time and labour.In this paper, we studied the removal of the precursor of the turbid material from fresh sake and the turbid material from pasteurized sake by the method of ultrafiltration.The results obtained were as follows; 1. The precursor of the turbid material in fresh sake and the turbid material in pasteurized sake could be removed by ultrafiltration. 2. The protein fraction containing the precursor of the turbid material was isolated from fresh sake by ultrafiltration. The precursors of the turbid material were found to be glucamylase GI, GII and α-amylase. 3. From the results of gel filtration on Sephadex G-150,the molecular weights of GI, GII and α-amylase were estimated as 190,000,69,000 and 37,000,respectively.
社団法人日本生物工学会の論文
1977-03-25

限外ろ過法による清酒の蛋白混濁物質の除去

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