Penicillium chrysogenum Q176のりんご果汁清澄作用について : (第4報)Penicillium chrysogenum Q176のもつペクチン質分解酵素の性状とりんご果汁の清澄効果について

概要

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With pectin decomposing enzymes produced in various media by P. chrysogenum Q176 were studied the activities of dissolving pectin and of clarifying apple juice.The viscosity of pectin solution was remarkably lowered by these enzymes present in this mold, but the decomposition of methoxyl group and increase of reduction power were only a little. The optima of temperature and pH for lowering the viscosity were found to be 40℃ and 4.0〜6.0,respectively. The activities of enzyme preparations obtained from the cultures on copra meal, rice bran and wheat bran had the following relative order : copra meal<wheat bran<rice bran.No marked difference was observed among these three preparations in the demethoxylation power and the effect on the increase of reduction power.The clarification of apple juice (the sample : Ralls) showed the same grade in each case : for instance, every sample indicated over 90 against 100 of distilled water in cloud index, when 0.3% by weight of each enzyme preparation mentioned above was added to a given sample and allowed to stand for 60〜90 min.
社団法人日本生物工学会の論文
1958-10-15