清酒醸造中に於ける各成分の変化(第8報) : 清酒の所謂蛋白混濁に就いて(其の2) : 濾紙電気泳動法による混濁物質及び混濁母物質の検索

概要

論文の詳細を見る
We prepared powdery preparations of high molecular substance from fresh Sake and from pasteurized Sake by concentration, dialysis and alcohol precipitation. The former possesed the properties of precursor of turbid matter (I), while the latter possesed those of turbid matter (II).1) As the conditions of paper electrophoresis, we used phosphate butter solution (pH7.8,M/50), 400 volts, 3 hrs. Substance (I) showed at least 3 bands towerds the anode, on the other hand, substance (II) showed 1 or 2 bands near the origin.2) (I) was not digested by bact. proteinase (cryst.) at pH 8.0,but (II) was readily digested by it at the same condition, and then, we assumed that (I) was native protein, perhaps enzyme protein or cell constituent of micro-organisms participating in Sake-brewing, and (II) denatured protein originated from (I) through the process of pasteurization of fresh sake.
社団法人日本生物工学会の論文
1958-02-15