酵素剤利用による清酒醸造に関する研究 : (第2報)酵素剤による反応生成物およびその醗酵性について

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• In the previous paper the author reported the specific adsorption of amylases on steamed rice, poinitng out varieties of their digestive mechanisms in rice by the use of different types of enzymes.In this paper the compositions of enzymatic digestive fluids and their biological problems were studied. 19 kinds of amino acids by the digestion of Biodiastase and 18 kinds of amino acids by that of Gluczyme were detected by the paper chromatography. Biodiastase contains arginase, which tranforms arginine to orinithine, while Gluczyme does not.The changes in the patterns of sugars were characteristic. In a digestive fluid by Biodiastase, glucose increased slowly and a large amount of non-fermentative sugars were produced. But the total amount of these sugars was almost constant throughout the digestion. Glucose production from Gluczyme was so rapid that the saccharification reached to the maximum in a short time. The saccharification was also done rapidly by the combination of Biodiastase and Gluczyme. Thereafter, the non-fermentative sugars increased gradually, while the total amount of glucose decreased. These results suggested that the glucose formation (in the process of saccharification) might inhibit the transglucosidation and also the reverse reaction on produced sugars and that such enzymatic actions migth be accelerated by the termination of the amylase reaction.Generally speaking, Sacch. Sake assimilates glucose well while non-fementative sugars do it poorly. The rates of assimilations of sugars, aside from glucose, are not constant during the course of digestion. It is considered that the assimilation of non-fermentative sugars by Sacch. Sake dependes upon the constituents of the medium. Furthermore, for the assimilation of sugars by growing yeast, its environment is an essential factor.Both enzymes used in the tests had comparatively strong phytase activities. This phytase acting on steamed rice was regarded as a phosphatase in a broad sense. In the determination of inorganic phosphorus, therefore, phosphorus freed from starch by the action of amylase was also included.

• 1969-01-25

著者

• 正井 成之

  愛知県食品工試

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