酒精醪の改良に関する研究 (第26報) : Aspergillus usamiiの生成する糖化アミラーゼの精製及び結晶化について (其の2)

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The crystal of the saccharifying (β_2) amylase was obtained from the filtrate of the culture of Asp. usamii on synthetic medium. The methods of purification and crystallization of the enzyme, and hte activity of the enzyme preparation were as follows.1) The purification and crystallization were carried out efficiently by using Ca-acetate, ammonium sulphate, rivanol and aceton.2) The activity of the saccharifying (β_2) amylase thus obtained was almost the same as that described in the previous report (XXV).3) The degrees of saccharification attainable with the recrystallized preparation of the saccharifying (β_2) amylase were 95.83% on soluble starch, 100% on amylose, 93.62% on amylopectin, 89.25% on α-limit dextrin and 98.76% on maltose.
社団法人日本生物工学会の論文
1961-04-15