生〓中の麹の糊精分解力について
スポンサーリンク
概要
- 論文の詳細を見る
In order to study the activity of dextrinase in Moto, the carbohydrates contained in it were precipitated with alcohol, and then divided into several parts with the cellophane paper.Of the parts so isolated, the amylose-and amylopectin-like part decreases gradually, but the dextrin-like part increases at the begnning, and decreases with the consumption of sugar. Consequently, there remain starch and lower dextrin, but the conversion of starch to glucose proceeds continuously till the end of the Moto manipulation.It is evident therefore, that the activity of koji dextrinase in the Moto mash is not inferior to the dextrinizing and saccharifying activities.
- 公益社団法人日本生物工学会の論文
- 1957-03-15