清酒醸造に於ける燐成分の形態に関する研究(第4報) : 酒造用米の酸溶性燐及び燐分劃定量について

概要

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Further examination of phosphorus components in rice for Sake-brewing was made after fractionating them quantitatively into acid soluble phosphorus, phospholipid and nucleic phosphorus.1) 30 min at 0℃ is enough for extraction of acid soluble phosphorus. It requires about 2 hrs boiling in water to extract both acid soluble phosphorus and nucleic phosphorus. The authors name it hot acid soluble phosphorus.2) There was found no difference in phosphorus components between the various types of rice cropped in 1954 and used for Sake-brewing. Formosan rice has much inorganic phosphorus.3) In polished rice, there is only a small amount of phytic phosphorus and phospholipid, but the amounts of nucleic phosphorus and phosphoprotein are almost the same as those of unpolished rice.Phytic phosphorus constitutes a large part (approximately 70%) of the total phosphorus in unpolished rice, while in polished rice (rice for Sake, 30% polished) nucleic phosphorus occupies a large percentage (about 40%).Careful deliberation should be paid to nucleic phosphorus for the studies on the phosphorus components in Sake-brewing.
社団法人日本生物工学会の論文
1956-11-15