清酒醸造に関連する主要酵素の白米粉等への吸着 : 清酒もろみにおける蒸し米の溶解機構(第5報)

概要

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Adsorption of α-amylase, glucoamylase, transglucosidase, acid protease, and acid carboxypeptidase, enzymes involved in sake fermentation, onto pulverized white rice and other cereal flours was examined. Most of the α-amylase and acid protease and half of the acid carboxypeptidase and glucoamylase were adsorbed onto pulverized white rice, but transglucosidase was not. While α-amylase was adsorbed onto pulverized white rice and wheat flour, it was not adsorbed onto starches from white rice, wheat, and potato or onto buckwheat flour. Pulverized white rice from which albumin, globulin and prolamin but not oryzenin had been removed adsorbed α-amylase, but that from which all proteins had heen removed did not. These results suggested that α-amylase was adsorbed onto the pulveriszed white rice through some of the protein in the rice, especially oryzenin.
社団法人日本生物工学会の論文
1981-01-25