清酒醸造工程中の核酸系成分および関連酵素系について : (第3報)酒母と醪の核酸系成分と核酸分解酵素系について

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The previous reports decribed the nucleic acid related substances and their degrading enzymes in the process of the koji making.The present report deals with distributions and changes of nucleic acid related substances and the related degrading enzymes, and behaviors of these enzymes in the process of the moto and moromi making.Both'moto' and 'moromi' samples were obtained at intervals during their processing. Their phosphorus components were determined by Fiske-Subborow's method after fractionating them into several fractions by the method of Schmidt-Thannhouser. No remarkable changes were observed in the distribution of nucleotides in the course of the moto making, but bases and nucleosides, including guanic and adenic substances, were increased gradually. The changes in nucleic acid content in the process of the moromi making were similar to those of moto, but cytosinic substances were found only in the former. Characteristics of crude enzymes in moto and moromi filtrates were as follows.1) The RNase activity increased in an earlier phase, and then decreased. The PDase and PMase activities decreased.2) The optimal pH's were 7.0〜8.0 and about 4.0 for RNase; 3.0〜4.0 for PDase and 4.0〜5.0 for PMase.3) The optimal temperatures of RNase and PDase were in the vicinity of 60℃, and the optimum temperature for PMase was in the range of 50-55℃.4) RNase was so-heat stable that it could stand at 100℃ for 10 min. PDase and PMase were almost completely inactivated by heating it at 70℃ for 10 min.5) Cu^<++> and Zn^<++> inhibited RNase, and NaF and Na_2HPO_4 inhibited PDase and PMase.6) The main products of crude enzymes in moto and moromi filtrates through the reaction of RNA as a substrate were the 3'-forms of GMP, CMP, AMP and UMP. ATP was decomposed into bases, nucleoside and the 5'-IMP.
公益社団法人日本生物工学会の論文
1968-11-25

清酒醸造工程中の核酸系成分および関連酵素系について : (第3報)酒母と醪の核酸系成分と核酸分解酵素系について

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