α-アミラーゼの蒸し米への吸着に及ぼすプロテアーゼの影響 : 清酒もろみにおける蒸し米の溶解機構(第4報)

概要

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Protease was reacted with steamed rice and the resulting broken rice was sieved into coarse and fine particles with a 30 mesh sieve. The yield of fine particles increased as the reaction was prolonged, along with the amount of nitrogen liberated in the solution. The fine particles obtained by reaction with acid protease or trypsin contained less crude protein (0.92〜2.08%) than the original rice (6.10%), whereas the coarse particles contained more crude protein (7.34〜11.05%).Adsorption of α-amylase onto the fine particles obtained by trypsin reaction did not change, while the adsorption onto the fine particles obtained by acid protease reaction was remarkably lowered. Even on the coarse particles containing a high level of crude protein obtained by long reaction with acid protease, the adsorption of α-amylase was lowered.The particles, on which the α-amylase adsorption was lowered, were digested well by α-amylase, whereas the particles high in α-amylase adsorption were hardly digested.The trypsin-treated fine particles that well adsorbed α-amylase were further reacted with acid protease, thus lowering the α-amylase adsorption. It was presumed that α-amylase is adsorbed onto the steamed rice through some specific sites of the protein in it.
社団法人日本生物工学会の論文
1980-09-25