白米粉末に対するα-アミラーゼの吸着 : 清酒もろみにおける蒸米の溶解機構(第3報)

概要

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To investigate adsorption of α-amylase onto rice powder, white rice (80% yield) was pulverized in a cereal blender to give various particle fractions. Particles of 30-60 mesh were most dominant in all 9 varieties examined, but the particle distributino differed depending on the variety.In general, particles of more than 200 mesh obtained from the first pulverization showed lower adsorption of α-amylase than other particle fractions. Adsorption onto particles of more than 200 mesh differed depending on the rice variety, being lowest in Matsumae and highest in Todorokiwase. Adsorption onto particles of 30-60 mesh also differed depending on the rice variety, being highest in Todorokiwase and lowest in Matsumae. The maximum adsorption ranged from 4,000 to 8,000 units/g powder. When particles of 30-60 mesh were repulverized into fine particles of more than 200 mesh (2nd pulverization), the maximum adsorption of α-amylase increased to 40,000-70,000 units/g powder.The adsorption rate of α-amylase onto particles of 30-60 mesh from the 1st pulverization correlated well with the digestibility of steamed rice by α-amylase, for the 9 varieties examined; correlation coefficient was -0.886. The digestibility or the adsorption of α-amylase onto powder of 30-60 mesh did not always correlate with protein content of the corresponding white rice.
社団法人日本生物工学会の論文
1980-01-25