酒精醪の改良に関する研究(第22報) : 絲状菌β-アミラーゼによる各種のアミローズおよびアミロペクチンの糖化について

概要

論文の詳細を見る
The authors studied the saccharification of amyloses and amylopectins which were prepared from potato, sweet potato, corn, rice and glutinous rice by the fungous β-amylase.1) Generally, amylose was more promptly and remarkably saccharified than amylopectin.2) When amylopectin was attacked at first by the fungous β-amylase and then by the bacterial α-amylase in succession, the saccharification rate was increased. The addition of bacterial α-amylase after about one hr and a half was most suitable for the saccarification.3) When the substrate composed of amylose and amylopectin was attacked by the fungous β-amylase and the bacterial α-amylase, its saccharification rate increased with the amount of amylose.
社団法人日本生物工学会の論文
1959-01-15