清酒「白ぼけ」に関する研究 (第6報) : 白ぼけ物質の酵素消化試験

概要

論文の詳細を見る
1) When the aqueous solution of Shiroboke was treated with various enzymes such as "Rice Koji" extract, Taka-diastase and pancreatin, there was little increase in reducing power of the mixture. On the other hand amino nitrogen increased considerably.2) When the Shiroboke which was partially hydrolyzed with 0.6N-sulfuric acid was treated with Taka-diastase, the reducing power increased slightly. But when Taka-diastase was previously heated at 55℃ for 15 min., the reducing power of the partially hydrolysed Shiroboke decreased usually.3) Polysaccharide part of the Shiroboke was completely hydrolyzed by heating with 0.6N-sulfuric acid at 100℃. The reducing power of the hydrolysate showed only slight decrease when treated with Taka-diastase, but it decreased greatly when the enzyme preparation was used after heating. In case of Taka-diastase heated with acid, the rate of decrease of reducing power was just between both the cases described above.4) The experiments were performed with teh partiially hydrolyzed Shiroboke, and almost the same results were obtained as those in (3).
社団法人日本生物工学会の論文
1958-05-15