液体麹の酵素バランスおよびその清酒醸造への応用 : (第1報) 醗酵醪成分に対する初発酵素濃度の影響

概要

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Enzyme solutions prepared with partly purified preparations of α-amylase, glucamylase, acid protease and alkaline protease of fungal origin, were added to steamed rice for making mashes. With these model mashe, were analyzed statistically the effects of activity ratios and activity levels of the above enzymes used for preparting mash upon the composition of fermented mash filtrate. Besides the principal effects of amylase and protease systems, which were to increase the concentrations, resp., of reducing sugar and nitrogeneous substances, were found mutual effects of the two enzyme systems, i.e. the activity level of amylase system had a positive effect upon the concentration of protein hydrolysate while that of protease system increased sugar concentration. Such mutual effects would arise from the state of aggregation of substrates in steamed rice. As to the effect of individual enzymes in the above enzyme mixture, the following results were obtained.Positive correlation : alcohol vs. glucamylase, dextrin vs. α-amylase, formol-N and 3rd fraction-N vs. acdi protease, total N vs. glucamylase, reducing sugar vs. acid protease. Negative correlation : dextrin vs. glucamylase, 2nd fraction N vs. acid protease. No correlation : alcohol vs. α-amylase.Based on these results, the initial concentrations of hydrolytic enzymes appropriate for preparting sake-mash were deduced.
社団法人日本生物工学会の論文
1965-05-25