清酒もろみ内における麹酵素の分布 : 清酒醸造における酵素バランスについて(第6報)

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In order to distingush between the rice koji granule and steamed rice granule in sake-mash, the following colored koji were used : (1) dark colored koji with deposited silver adhered on the surface of the koji granule and (2) reddish koji on which a slight growth of Monascus anka had been cultured in the later phase of koji culture. Alpha-amylase extruded from koji was temporarily adsorbed on steamed rice in the early phase of fermentation, especially after the last feeding; thus the activity of the mash filtrate became singnificantly lower. The ineffectiveness of steamed rice-adsorbed α-amylase in hydrolyzing steamed rice-starch was shown in the previous report (ineffective adsorption). Elution of α-amylase occurred very slowly : it took 3 to 4 days for the distribution of α-amylase to become almost homegeneous under the conditions of mash fermentatio. Gluc-amylase was quickly dissoved and distributed evenly among steamed rice granules, koji granules, and the mash filtrate. No ineffectve adsorption seemed to take place. Acid protease was extruded from koji very slowly and was remarkably adsorbed by the granules. In the later phase of mash fermentation, dissolved acid protease was shown to be readsorbed on the granules. Comparison of the U_<30>-value, total activity of an enzyme, NaCl-space(liquid phase), and the enzyme activity of the mash filtrate was of interest. A U_<30>-value much lower than the filtrate activity was observed in some instances, indicating that NaCl-space≫enzyme space in these cases.
社団法人日本生物工学会の論文
1973-05-25

清酒もろみ内における麹酵素の分布 : 清酒醸造における酵素バランスについて(第6報)

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