米でんぷん単粒の酵素消化について : 米粒の構造と消化に関する研究(第1報)

概要

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Starch granules were prepared from polished grains of 6 varieties of rice suitable for sake brewing, Yamadanishiki, Shiokari, Takanenishiki, Gohyakumangoku, Koshijiwase, and Nihonbare, and their degradation by amylase was examined.Granules prepared from protein-rich grains generally contained much protein and were scarcely degraded by amylase compared with those of protein-poor rice. Addition of Pronase E with amylase to a starch-granule suspension (1.2 units of α-amylase and 35 units of Pronase E were incubated with 25 mg of starch granule in 9 ml of water of pH 6.3) caused an increase in degradation. Degradation by amylase decreased when the starch-granule suspension was kept at 2℃ for 6-7 days, but was restored by using Pronase E with amylase.
社団法人日本生物工学会の論文
1978-03-25