清酒醸造過程に於ける窒素成分に関する研究 (第1報) : 白米を米麹で分解した時のAmino酸組成および分解物に酵母を培養した時のAmino酸消長について

概要

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In order to survey the degradation of rice protein in Sake-brewing, the author examined the changes of nitrogenous constituents caused by rice-Koji and Sake-yeast.1) When ground rice was digested with rice-Koji at pH 3.5 and 5.0,the amino acids produced varied with the pH value. In both the cases, however, 18 amino acids, including γ-amino butyric acid, were always detected, and not extremely different in their contents, except a few ones.2) During the assimilation of amino acids in the hydrolyzate by the yeast, alomost all of them decreased remarkably. On the contrary, γ-amino butyric acid had a tendency to increase slightly. Proline scarcely changed in its content, glycine and alanine did not decrease remarkably.3) To estimate the amino acids by chromatography, the author applied the dinitrophenylation method to a column of Hyflo Super Cell, which was found to be more suitable as filter aid than that of Silica Gel made from water glass.
公益社団法人日本生物工学会の論文
1958-10-15