麺プロテアーゼ測定法の検討(1) : 清酒に関する酵素の研究(第2報)

概要

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In the present paper, the authors report on the method of determination of the activities of Take-and Koji-proteases and the results obtained thereby. 1) FOLIN's and Van SLYKE's methods were found to be applicable to the present purpose. 2) The proteolytic activity of rice-koji used in mash form was greater than that of its filtrate. 3) Even when the action of proteases was carried on for a long time, the proteolytic activity scarcely changed in the medium kept acidic. 4) When the enzyme concentration was relatively high, the proteolytic activity was nearly proportional to the concentration of the substrate (casein). But, when the enzyme concentration was low, the proteolytic activity was not affected by the concentration of the substrate, and the initial velocity of casein digestion was proportional to the enzyme concentration. 5) The proteolytic activities were scarcely affected by the concentration of buffer solution and the reaction temperature of 40℃ was suitable to the present experiment.
公益社団法人日本生物工学会の論文
1956-10-15