清酒醸造における酵素バランスについて : (第1報)醪中酵素の消長

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The time course of activities of hydrolytic enzymes during mash fermentation is of interest with a view of process control as well as the development of novel brewing processes. In following the time course, it is necessary to estimate the quantity of liquid phase in the heterogenoues system containing steamed rice. The sodium chloride diffusion method was used for this purpose, and after a series of preliminary experiment, it was found to be reasonable to express enzyme concentration in units per ml of liquid phase, the volume of which could be estimated by 30-minute diffusion method; enzyme concentration expressed as above was designated as U_30.(1) As observed by a number of investigators, α-amylase was shown to be absorbed on steamed rice especially in the 2-day mash, in which ca. 90% of the enzyme was found in the solid phase. But all the α-amylase activity was found in the liquid phase in 3-day mash, indicating that elution took place effectively between 2-and 3-day periods. In the later phase of fermentation, adsorption again took place owing to the elevation of alcohol concentration.(2) Glucamylase was found almost quantitatively throughout in the liquid phase.(3) Acid protease was shown to have a high affinity to steamed rice : 80% of the activity was found in the adsorbed state in a young mash.(4) The adsorption of α-amylase depended greatly upon pH and acid concentration : in a model experiment, more than 80% of the enzyme was adsorbed on steamed rice in the mash at a pH between 4 and 5 in the presence of 0.01 to 0.04M succinate buffer.(5) While the adsorbability of glucamuylase of Aspergillus oryzae on steamed rice was shown to be negligibly small, that of Asp. niger glucamylase was distinctly observed and was dependent upon pH etc.
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清酒醸造における酵素バランスについて : (第1報)醪中酵素の消長

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