生〓中の乳酸菌に由来するテイコ酸のα化米溶解促進作用機作 : 生〓中の乳酸菌の清酒醸造に及ぼす影響(第2報)

概要

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Teichoic acid was found to promote the dissolution of α-rice(pregelatinized rice)with koji α-amylase, and the α-amylase activity in the liquid phase was more than that of a control in the early stage. In the case of α-amylase from Bacillus subtilis, these phenomena were not observed. Teichoic acid was adsorbed well onto oryzenin and reduced α-amylase adsorption. Adsorption of α-amylase onto rice powder was decreased logarithmically in proportion to the teichoic acid added within the range measurd.Teichoic acid adsorption was reduced as the pH increaesd in the range of pH 3 to 5. The adsorption efficiency, depending on the concentration of buffer solution and salt solution, differed from that of α-amylase; teichoic acid was adsorbed at 100 mM lactate buffer or 100 mM NaCl solution with an efficiency of about 20%, but α-amylase was not adsorbed. Both teichoic acid and α-amylase were adsorbed by histone, abundant in basic amiono acids, and not adsorbed by fibron which has few basic amino acids. α-Amylase adsorption onto anion-exhange resin was reduced by the adsorption of additional teichoic acid onto the resin ; however, teichoic acid adsorption was hardly affected with α-amylase added.
社団法人日本生物工学会の論文
1991-07-25