酒精醪の改良に關する研究 (第1報) : 澱粉の加壓蒸煮と糖化について

概要

論文の詳細を見る
1) The amount of dextrin produced by cooking starch was proportional to steam pressure. Of several sorts of starches, potato starch formed dextrin in the largest quantity, and starches of sweet potato, corn and rice followed it in a descending order.2) A part of each starch was hydrolyzed by steaming to maltose and glucose, but the amount of maltose was much larger than that of glucose, and the amount of sugars increased in proportion to pressure as in the case of dextrin formation.3) When starches cooked under different steam pressures were acted by taka-amylase, the saccharification rate was in the starches of potato and sweet potato almost independent of the pressure applied, but in those of corn and rice it increased in proportion to the steam pressure.4) When each starch was acted by koji-amylase from submerged culture, increase of steam pressure increased the saccharification rate, which was expecially remarkable in corn starch and rice starch.
公益社団法人日本生物工学会の論文
1954-10-15