清酒溷濁物質の検討(II) : 溷濁母物質について

概要

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From the following results it is presumed that the precursor of haze-substance in Sake consists of all the enzymes concerned with Sake-brewing.1) The haze-degree varies with the activities of enzymes during the course of Sake-brewing.2) When non-pasteurized Sake was treated with the molecular screen of Dowex-50 or IR-112 resin, the occurrence of haze and the activities of enzymes change parallel to each other, and almost all of N-compounds contained in haze-substance were the enzymes.3) The decrease in the activities of enzymes measured on 30 sorts of non-pasteurized Sake agreed with that of haze-degree.According to the behavior of N-compounds is non-pasteurized Sake, the inactivation of enzymes means the decomposition of them, accompanied by the decreasing of haze-degree. Therefore, the substrate for the proteolytic action taking place in the non-pasteurized Sake should be enzymes themselves.
公益社団法人日本生物工学会の論文
1959-05-15