酒精醪の改良に関する研究 (第10報) : 細菌アミラーゼ及び絲状菌アミラーゼの単独又は混合による澱粉糖化について (其の2)

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1) From the experiment with the mixture of bacterial (Bac. mesentericus) α-amylase and fungous (Asp. oryzae) α-amylase, it was found that the saccharification rate at pH 6.2 and 62℃ increased in proportion to the amount of the bacterial α-amylase, but this rate increased at pH5.4 and 50℃ with the amount of the fungous α-amylase.2) The saccharfication activity of the mixture of the bacterial α-amylase and the foungous β-amylase increased in proportion to the amount of the latter.3) When starch was saccharified by the bacterial α-amylase, an early addition of the fongous β-amylase was efficacious for intensifying the saccharficaction activity, and it became more remarkable in proportion to the amount of the fungous β-amylase added.4) When the saccharification of starch was carried out by the fungous β-amylase at various pH newly adjusted after the action of the bacterial α-amylase for 30 min at pH6.2,the saccharification rate was greatest at pH5.0. 5) When the fungous β-amylase was added to a starch solution which was previously saccharified by the bacterial α-amylase and then boiled to destroy the enzyme, the saccharification rate was greater than that of the solution not boiled.6) The saccharification of starch by the mixture of the bacterial α-amylase and the fungous β-amylase has a certain relation to the concentration of starch solution. Even if the solution is concentrated or dilute the saccharification of starch was not good.
公益社団法人日本生物工学会の論文
1957-06-15

酒精醪の改良に関する研究 (第10報) : 細菌アミラーゼ及び絲状菌アミラーゼの単独又は混合による澱粉糖化について (其の2)

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