酒精醪の改良に關する研究(第3報) : 液體麹アミラーゼによる加壓蒸煮澱粉の糖化について

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The authors measured the changes of polymerization degree, iodine-reaction and viscosity of starch caused by steam cooking under pressure, and in connection with this, they investigated the relation between starch saccharification and α- and β-amylses in the enzyme solution of submerged koji produced by some strains having different enzyme systems.1) The fall of polymerization degree of starch caused by steam cooking under pressure was measured by reducing power. According to this test, the degree of polymerization fell most readily in potato starch, and in starches of sweet potato, rice and corn gradually but not so remarlably as in potato starch. Such a relation was also noticed in the iodine-reaction, but the change of viscosity was very irregular.2) When steamed starch or dextrin was saccharified by amylase of submerged koji, the saccharification proceeded as smooth as starch or dextrin was decomposed to lower polymerization under high pressuer.3) When steamed starch or dextrin was saccharified at first by β-amylase of submerged koji and then by its α-amylase for about 3 hr, the saccharification continued longer and it was more efficacious in total than by α- and β-amylases at the same time.
公益社団法人日本生物工学会の論文
1955-05-15