清酒醪の改良に関する研究(第21報) : 細菌α-アミラーゼによる各種の澱粉, アミローズ及びアミロペクチンの分解について

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The authors studied the enzymatic degradation of starch, amylose, and amylopectin which were prepared in pure state from potato, sweet potato, corn, rice and glutinous rice. For the degradation, the bacterial α-amylase was used, and the changes of the extinction coefficient and the maximum absorption wave length during the course of degradation were tested by means of the color reaction with iodine solution.1) The extinction coefficient gradually decreased and the maximum absorption wave length became short.2) The average chain lengths of the degradution products of starch and its components were indicated by the color of iodine reaction : orange color indicates 7〜8 glucose units, brown 8〜11,red 13〜15,violet 18〜20,purple 23〜28,and blue more units.3) When each sample changed from blue to violet in the color reaction with iodine, the liquefaction took place most strongly and the viscosity of the digest decreased remarkably, followed by the digest changed from violet to purple. But, when the color changed from red to brown and from brown to orange, the liquefying activity of the enzyme was feeble.4) The saccharification of amylose and amylopectin by the bacterial α-amylase increased with the progress of degradation, which was shown by the color reaction with iodine solution. The ratio of the saccharification of amylose to that of amylopectin was about 2 : 1.
社団法人日本生物工学会の論文
1958-11-15