酵素剤利用による清酒醸造に関する研究 : (第1報)蒸米によるα-Amylaseの吸着および溶出について

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There is a great diversity in the distribution of hydrolytic enzymes during the sake brewing. Especially, the distribution of α-amylase originated from rice koji is most diverse because of its physical properties. The author examined both adsorption and extraction of α-amylase to and from steamed rice using commerical enzymes, Biodiastase and Gluczyme produced by the Amano Pharmaceutical Co. Ltd., Nagoya.Steamed rice absorbs much water in proportion to the given temperature.It also adsorbs α-amylase in proportion to the water absorbed.Then, the adsorbed α-amylase may be distributed into the steamed rice unevenly : It settles densely on the surface of steamed rice and gets thinner towards the centre of the rice.The extraction of α-amylase adsorbed by steamed rice is accelerated by increasing salt in the solvent.On the other hand, salt inhibits the adsorption of α-amylase. The balance of the adsorption and extraction depends upon the conditions of the adsorbent and liquid phase.A saccharogenic amylase such as gluc-amylase, accelerates the extraction of α-amylase from steamed rice. This mechanism includes not only the extraction of α-amylase itself but also the enzymatic digestion of rice starch, causing a decrease in adsorption of α-amylase, gives rise to this acceleration of the α-amylase extraction.In these experiments, scarcely any α-amylase consumption was observed.Saccharogenic amylases originated from Aspergillus and Rhizopus were both not adsorbed by steamed rice but not in the way that steamed rice peculiarly does. Gluc's α-amylase was dispersed evenly into steamed rice as well as S-amylase. It was considered that the reaction mechanisms of amylases in Biodiastase and Gluczyme in steamed rice were completely different. The reaction by the combination of these two enzymes is far more variant.
公益社団法人日本生物工学会の論文
1969-01-25

著者

正井成之
愛知県食品工試

酵素剤利用による清酒醸造に関する研究 : (第1報)蒸米によるα-Amylaseの吸着および溶出について

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