麺プロテアーゼ測定法の検討(2) : 清酒に関する酵素の研究(第3報)

概要

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Further investigations on the method of determination of proteolytic activities of Koji-and Taka-proteases were carried out in the same manner as was mentioned in the preceding paper. 1) The activities of Koji-and Taka-proteases on various kinds of substrates (rice-powder, casein, gelatin, egg albumin, etc.) were compared with one another, and the pH-activity curves were constructed. 2) The remarkable action of Koji-protease on rice-powder was observed only in acid medium. In order to get the results similar to those in sake-brewing, therefore, the proteolytic activities must be determined in acid side, where the pH optimum for the protease varies somewhat depending upon what protein is serving as substrate. 3) When the proteolytic activities were expressed by the rate of decomposition of casein, the results obtained by FOLIN's and Van SLYKE's methods were similar to each other, as is shown in Fig. 11.
社団法人日本生物工学会の論文
1956-10-15