清酒釀造中に於ける各成分の変化(第10報) : 清酒の所謂蛋白混濁に就いて(其の4)混濁生成と生酒火入条件との関係

概要

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1) When non-pasteurized Sake, the alcohol content of which is adjusted to less than 10%, is pasteurized at pH 4.0〜5.0,the precursor of turbid matter originally presne tin it is denatured into a substance which is very difficult to coagulate in ordinary conditions. The denatured substance is named "denatured non-coagulable matter."2) Ordinarly pasteurized Sake which is comparatively clear contains a denatured substance which coagulates and causes turbidity on changing pH and alcohol content suitably. The author named this substance "pro-substance of turbid matter". This pro-substance as well as turbid matter is presumed to be denatured protein, because it is digested by crystalline bacterial proteinase at pH 8.0. 3) In the ordinary process of pasteurization, the precursor of turbid matter is completely denatured and converted to the turbid matter or its pro-substance. Temperature accelerates the coagulation of the pro-substance.4) It seems likely that the presence of alcohol in a concentration higher than 10% changes the mode of denaturation of the precursor of turbid matter by heating.
社団法人日本生物工学会の論文
1958-08-15