麹菌に依る生澱粉の消化に就て

概要

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According to the fact that for the preparation of the so-called "chinese yeast", its substrates are treated in raw state and moreover, in brewing chinese edible vegetable paste called "chiang" generally, the wheat flour is treated in raw state, we investigated in vitro the digestion of raw starch by Asp. oryzae. An substrates have been taken up wheat bran, barley bran, wheat flour, and starches of potato and sweet potato. For contrast, roasted and crushed wheat was used.Each 30g of soy-bean was steamed well after soaking in water, and after cooling above mentioned substrate of 5g. added in Erlenmeyer's flask of 300cc., mixing spores of Asp. Oryzae, to cover completely the wet surface of the boiled soy-bean ; and put into the thermostat under 25℃. After 72 h. it was drawn out. Each 100cc. of Nacl solution of 18% was poured, and kept 72 h. under 25-55℃. Then filtered, the pH of filtrate indicated 6.0-6.8. The iodine reactions were colorless. The filtrate was diluted, and direct reducing sugar estimated by Betrand's mehtod.As the result, each raw substrate of starch was not inferior to the contrast, namely to the roasted one, so far as starch was concerned.These studies were performed especially for hte purpose of application to japanese soy-bean sauce and edible vegetable paste.
公益社団法人日本生物工学会の論文
1950-06-15