清酒釀造中に於ける各成分の変化(第9報) : 清酒の所謂蛋白混濁に就いて(其の3) : 混濁母物質と酵素蛋白との関係

概要

論文の詳細を見る
1) The authors found that the precursor of turbid matter had the activities of α-amylase and saccharogenic amylase.2) The authors separated the precursor of turbid matter into 3 fractions A, B and C, by means of zone-electrophoresis with starch block. A-fraction contained α-amylase (Taka-amylase A) mainly, and B-fraction consisted of protein and polysaccharide and mainly contained saccharogenic amylase of Asp. oryzae.3) Undigested rice protein in fresh sake was found to be relatively insignificant in causing turbidity after heating, but it might play some part in increasing the turbidity during storage.4) The prolongation of sedimentation period of fresh Sake (Oribiki) was not particularly efficacious to prevent the turbidity which would appear after heating.
社団法人日本生物工学会の論文
1958-04-15