清酒釀造中に於ける各成分の變化 (第1報續) : 澱粉の消化に就て

概要

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The authors studied on the change of glocose, maltose, dextrin and mean glucose polymerization degree of dextrin in "Moto"-and "Moromi"-mash of Sake brewing by SOMOGYI's method, instead of direct sugar and dextrin taken up in our previous report. Also they studied on the carbohydrates contained in Sake and obtained the following results : 1) The average molecular size of dextrin decreased into less than 5 glucose units in the initial phase of "Moto"-and "Moromi"-mash.2) In the process of "Moto"-making, maltose remainted even on completion of its ripening, but in the course of "Moromi"-making it almost disappeared in the last phase.3) In Sake, the average molecular size of dextrin was 2.5〜4.5 glucose units, and the presence of isomaltose was noticed by paper partition chromatography.
公益社団法人日本生物工学会の論文
1953-05-15