清酒酒母の窒素成分の生因 : (第8報)アミノ酸生成に効果ある処理法の検討(1)

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In a previous paper, the authors reported interactions between protein and starch, and a role of soft starch gel, which influenced the formation of amino acids in seed mash of Japanese Sake. These results suggested that it might be advisable to decrease soft starch gel in seed mash of Sake. Therefore, we attempted a treatment for the hardening of steamed rice by cooling it at a low temperature. The hardened rice was kneaded and brayed in seed mash to stimulate saccharification of retrograded starch. These treatments proved to be effective for the formation of amino acids in seed mash.In order to determine soft starch gel content in each seed mash, pasty juice of each seed mash was squeezed out through a silk cloth. It was found that soft starch gel in Sokujo-Mot was 2.3 times as much as that in kneaded seed mash. Pasty seed mash contained not only soft starch gel but also a lot of granules, which seemed to be raw starch or raw rice powder.The ratio of nitrogen to starch in the pasty juice of Sokujo-Moto was the same as that in steamed rice. However, in the pasty juice of kneaded mash the said ratio was larger than that in Sokujo-Moto, which suggests that solubilization of rice protein was stimulated in kneaded seed mash.Nitorgen in a diluted pasty juice of mash was co-precipitated with starch gel which had stood dispersive in the juice when it was kept over night. This fact suggests the interaction between protein and starch, interferring enzymatic hydrolysis of protein.
公益社団法人日本生物工学会の論文
1969-02-25

清酒酒母の窒素成分の生因 : (第8報)アミノ酸生成に効果ある処理法の検討(1)

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