清酒醪の改良に關する研究 (第5報) : アミラーゼ糖化作用と澱粉, 可溶性澱粉, デキストリン及び麥芽糖との關係について (其の2)

概要

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1) The saccharification activity of β-Amylase prepared from the culture of Asp. usamii was estimated, using the mixtures of starch, soluble starch, dextrin and maltose in various proportions.2) When the quantity of soluble starch in a mixture exceeded that of maltose, the saccharification proceeded readily at first (in 6 hr), while the mixture containing more maltose than soluble starch showed a remarkable saccharification toward the end of the experiment (about 20 hr). The mixture of a dextrin intermediate in the polymerization degree (PD 25.15) and maltose was readily saccharified, when it contained much maltose.3) When different kinds of dextrins were mixed, dextrin intermediate in the polymerization degree (PD 14.17) was easily saccharified at first, followed gradually by lower molecular one. However, the lowest dextrin (PD 4.95) was worse in its saccharification.4) As for the mixture of cooked starch and maltose, there was little difference in its rate of saccharification, irrespective of the quantities of the two components.
1955-11-15