清酒麹アミラーゼ力価の測定法について

概要

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On the basis of the relation between reaction time and light transmission of WOHLGEMUTH'S iodine-dextrin reaction mixture, the author has proposed an improved procedure for the determination of dextrinizing activity of sake-koji.The basal conditions applied are essentially same as WOHLGEMUTH'S method. 0.5cc of an enzyme solution is added to 10cc of 1% soluble starch solution. After an appropriate period of reaction(e.g. 3min), 0.2cc of 10% HCl is added to the solution to stop the reaction, and then the color is developed by adding 25 volumes of N/4000 I_2-KI solution.The light transmission is compared with N/2000 iodine solution, using 670 mμ filter and 10 mm cubet. The estimation of amylase activity consists in the calculation of "time value" for WOHLGEMUTH'S end point from the electrophotometric readings by use of the standard transmission-time curve and according to the equation, D^<40°>_<30'>=200%Where x=t/t_0×100,in which t is the reaction time and t_0 the time necessary to attain 66% light transmission.This method may be applied within the pH range of 4.0〜7.0 and the temperature range of 10〜40°C.Dextrinase activity may also be measured similarly by using dextrin as the substrate and 460 mμ filter. In this case 45% transmission is taken as the end point.
公益社団法人日本生物工学会の論文
1954-11-15