醸造に対するセルラーゼの応用 : (第5報) 米に対する細胞分離酵素とセルラーゼの作用

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Attempts were made to improve rice quality by treatment with commercial cellulase preparations and to saccharify raw rice grain by using a commercial cell separating enzyme (protopectinase or macerating enzyme) preparation.Cell walls in rice tissue disappeared by the action of T. viride cellulase preparation, giving rise to increased soaking efficiency and homogeneous water absorption.Air-dried glutinous rice treated with a T. viride cellulase preparation became rice-cake after a few minutes steaming. Observing this phenomenon instant rice may also be produced by such a treatment.Cell walls in rice tissue are so weak that they are also degraded with weak cellulolytic activity which exists in a cell separating enzyme preparation derived from Rhizopus sp. after a long incubation period. The Rhizopus preparation also contains a potent amylase capable of saccharifying raw rice, while rice cell walls could not be completely decomposed with Taka-diastase derived from Aspergillus oryzae.Almost complete saccharification of non-boiled rice could be attained after shaking with 1% cell separating enzyme solution at a substrate concentration of 10 percent and at pH 4.0 to 4.5,40℃ on a reciprocating shaker of 140 stroke/min for 24hr.Rice grain could be effectively gelatinized after treating with cellulase or cell separating enzyme preparation, whereas non-gelatinized starch grain was partly observed in non-treated rice tissue.
社団法人日本生物工学会の論文
1967-07-25

醸造に対するセルラーゼの応用 : (第5報) 米に対する細胞分離酵素とセルラーゼの作用

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