清酒醸造における酵素バランスについて : (第4報)清酒もろみ各成分の変化, とくに全糖およびグルコース生成速度の検討

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Changes of total sugar, glucose, and alcohol concentrations were investigated in the course of sake-mash fermentaion referring t the changes of hydrolase activities in the mash.(1) The overal rate of glucose formation (V_T) from starch and α-amylase hydrolysates obeyed the following expression : V_T=0.028 U_<30> [mg glucose/ml-hr], where U_<30> is the number of activity units of Aspergillus oryzae gluc-amylase per ml of the liquidphase of mash filtrate.(2) An empirical equation was derived to express the relation between soluble total sugar and α-amylase activity in the mash.(3) The rate of total sugar formation by the action of α-amylase was estimated to be about 0.99 [mg/ml・hr as glucose] after the final feeding operation ]the so-celled tomezoe], when the α-amylase activity in the filtrate was 40 U/ml.(4) The level of glucose and total sugar concentrations was maintained at a steady level for a considerable length of time at this stage due to the dynamic equilibration between hydrolysis and fermentation in the practical process of sake-mash preparation, in which enzyme activity balance is of crucial importance.(5) The enzyme activity balance was found to be adequate at a ratio in the vicinity of α-amylase, 70 U (in D^<40'>_<30°>) : glucamylase, 10 U (in mg glucose/hr) : acid protease, 0.4 U (in ΔE/hr).(6) By establishig the rate equations listed in the text, the time course of sugars in mash fermentation can be predicted.
社団法人日本生物工学会の論文
1972-07-25

清酒醸造における酵素バランスについて : (第4報)清酒もろみ各成分の変化, とくに全糖およびグルコース生成速度の検討

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