清酒麹菌の研究(第6報) : 米麹のアミラーゼ測定法に就て

概要

論文の詳細を見る
In the fourth report we described the properties of saccharogenic amylase in rice koji. From these properties, we have devised a practical method for the determination fo amylase activities in rice koji, and it is as follows : 1) Extraction of amylase in rice koji : Shake 10 gr. of rice koji for 1 hr in 100 ml of 0.5% saline solution containing 5% buffer solution (pH 5.0), and filter. This filtrate is used as anzyme solution.2) Determination fo α-amylase activity : Add 10ml of the enzyme solution (diluted 10 times) to 150 ml ERLENMYER'S flask containing 50 ml of 1% soluble starch solution and 10 ml. of buffer solution (pH 5.0), and keep the mixture at 40℃. Take out an aliquot of the mixture at regular intervalus, and test for its I_2-starch reaction. The α-amylase activity is shown by the time (min) in which the colour becomes red.3) Determination of saccharogenic amylase activity : Destruct α-amylase in enzyme solution by allowing to stand at pH 3.5 and 40℃ for 15〜20 min, then adjust pH of this solution to about 5.0 and dilute N times with dist. water. Put 2 ml of this α-amylase free enzyme solution into a measuring test tube of 20 ml which contains 10 ml of 2.5% soluble starch solution and 2 ml of buffer solution (pH 5.0), and after reaction at 40℃ for 1 hr, stop the amylase action with an alkaline solution After cooling, fill uo to 20 ml with dist. water, and then determine the increased reducing sugar as glucose in 10 ml of the reacted solution. The saccharogenic amylase activity is shown as follows : Increased glucose mg N/2
公益社団法人日本生物工学会の論文
1954-02-15

清酒麹菌の研究(第6報) : 米麹のアミラーゼ測定法に就て

スポンサーリンク

概要

著者

関連論文

スポンサーリンク