酒精醪の改良に関する研究 (第11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3)

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1) The saccharification rate of starch was most remarkable, when the bacterial (Bac. mesentericus) α-amylase was added after the action of the fungous (Asp. usamii) β-amylase for 2〜3 hr.2) When starch was attacked by the fungous (Asp. usamii) β-amylase for 2hr and then by the bacterial α-amylase in succession, the ratio of α-amylase to β-amylase best suited for the saccharification was 6/10.3) In the experiment, in which the addition of bacterial α-amylase was tried in the midest of the action of fungous β-amylase, the saccharification of starch was most active when the former was added at pH 6.2 and 60℃ and the latter at pH 5.4 and 50℃.4) The saccharification rate increased in proportion to the amount of fungous β-amylase, but it was not much affected by the amount of bacterial α-amylase.5) 1 per cent solution of starch was most suited for its saccharification by the fungous β-amylase and the bacterial α-amylase.6) Starch was saccharified by the fungous β-amylase for 2 hr at pH 5.4,and then by the bacterial α-amylase at various pH newly adjusted. According to this test the saccharifying activity was most remarkable at pH 5.8.7) The larger the ratio of dextrin to starch in their mixture is, the greater is the rate of saccharification.
公益社団法人日本生物工学会の論文
1957-07-15