清酒醸造における酸化酵素について : 酒粕中の酸化酵素を中心として

概要

論文の詳細を見る
Phenol oxidase in sake bewing was examined.The activity of phenol oxidase increased during the preparation of Koji, especially in the process from Mori to Shimaishigoto.In the early period of Moromi mash fermentation, the activity of phenol oxidase in its liquid fraction increased, but it began to decrease from the 5 th day of the fermentation. The reason for this deterioration of the activity was thought to be that the particle of rice, which remained unfermented absorbed enzymes.Phenol oxidase extracted from sake-cake showed at least 2 fractions on the chromatography using Sephadex G-50. These enzymes oxidized catechol but did not oxidize tyrosine.There exists some correlation between the color of sake-cake and the activity of the catechol oxidizing enzymes contained in the sake-cake.
社団法人日本生物工学会の論文
1965-12-25