酒精醪の改良に関する研究(第8報) : 各種菌類のα及びβ-アミラーゼの混合と甘藷澱粉の糖化について(其の2)

概要

論文の詳細を見る
1) When the sweet potato starch was attacked at first by α-amylase and then by β-amylase, the rate of saccharification was measured by means of iodine reaction. Until the colour of reaction changes from blue to violet, the rate of saccharification was not lowered, but it fell off with the conversion of the reaction colour to red. 2) When the sweet potato starch was saccharified at first by α-amylase and, after destroying the amylase by boiling, by β-amylase in succession, the saccharification was more remarkable than that by the non-boiled α-amylase alone. 3) The kinds and amounts of sugars produced from the starch was estimated, using the mixtures of α-and β-amylases. When the sweet potato starch was attacked by α-amylase and then by β-amylase in succession for a certain time, a large amount of non-fermentable sugar (dextrin etc.) and maltose were produced. On the contrary, when β-amylase was succeeded by α-amylase, much total sugar and glucose were produced. By the action of β-amylase, glucose was produced remarkably, but maltose not so much, i.e., the action of β-amylase does not stop in the stage of maltose, but goes on further to produce glucose.
1956-10-15