酒精醪の改良に関する研究 (第23報) : アミラーゼによるリミットデキストリンの糖化について (其の1)

概要

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The authors prepared limit dextrins from amylopectin, which was produced from starch of glutinous rice by several kinds of amylase, and studied their saccharification by the amylases.1) Limit dextrins prepared were four kinds of α, β, αβ and β_2.2) Amylases used for the saccharification were crystalline bacterial α-amylase, crystalline barley β-amylase, fungous saccharogenic β_2-amylase and a mixture of α-and β-amylases.3) Generally, the saccharification by each amylase was not remarkable on the limit dextrins of low polymerization, but it took place actively on those of high polymerization.4) Of the four kinds of amylase, β_2-amylase was most powerful in the saccharifying activity, followed by αβ-amylase, β-amylase and α-amylase in a descending order.5) When a limit dextrin prepared from amylopectin by a kind of amylase was decomposed by the same one, the saccharification proceeded slowly.
社団法人日本生物工学会の論文
1960-01-15