微生物の生産する酵素並に其の利用に関する研究(第2報) : 麹菌アミラーゼ, プロテアーゼの消化作用及びペーパークロマトゲラムに就いて

概要

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The digestive action of amylase and protease produced by the black and the greenish-yellow aspergilli was determined and their pH optima and digestion curves were comparatively studied.1) Both amylase and protease of the black aspergilli were acid-tolerant, the pH optima being 4.2 and 3.0 respectively. The amylase of the greenish-yellow aspergilli acted best at pH 5.2,and the protease at pH 3.0 and 7.5.2) The digestion curve of the black aspergilli differs somewhat from that of the greenish-yellow ones.3) Paper chromatograms of amylase and protease were developed by the agar-plate method and the cine-film method.4) The amylase and protease of the black aspergili showed each one spot. The greenish-yellow aspergilli had only one amylase spot, but two protease spots which varied somewhat dependeing upon what strain of the mold was used.
公益社団法人日本生物工学会の論文
1957-04-15