清酒醪中の基質糖化溶解速度の関する研究

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The rate of enzymic digestion of the raw materials (steamed rice and koji) in sake mash was analyzed from the viewpoint of hte reaciton kinetics.1)From the material balance between the dissolved and the residual solid substances, a series of correlations was obtained between the values of E_X (total extract concentration : the suger concentration already fermented plus the residual extract concentration), m (the amount of dissolved rice per unit mass of raw rice), s (the amount of the residual substrate per unit mass of raw rice), and Ψ (the volume of liquid per unit volume of mash).2) The values of E_X in the various sake mashes in their frmentation could be converted to values of s by using the equation mentioned above.3)The change of s value with time (which is the disolution curve of the substrate) in each fermentation followrd the equation, which had been obtained from the digestion of steamed rice in an enzyme solution at 30℃.-(ds)/(dt)=kE^αs (t : time, E : α-amylase activity, k, α : constants)4) Assuming that the temperature effect on the reaction rate follows Arrhenius' ezuation (the value of the activation energy E'was taken as 11,200 cal/mole) and assuming the α-value as 1-3,Equation was solved numerically by a digital computer. The calculated value of s followed the experimental date fairly successfully, provided the reaction constant kE^α(=B) was selected properly.5)It was shown, however, that the value of k for the sake mash, estimated from the above caluculation, was several times smaller than that observed in a separate experiment of the enzymic digestion of rice at 30℃.
社団法人日本生物工学会の論文
1973-03-25

清酒醪中の基質糖化溶解速度の関する研究

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