清酒麹菌の研究 (第9報) : 米麹蛋白分解力に就いて (其の3) : 米麹Protease力の測定法及び米麹Proteaseの組成

概要

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From the experimental results described in the previous reports, we have devised a practical method for the determination of protease activities in rice-koji. In this method, the activity of the alkaline protease system is measured apart from that of the acid protease system, For the extraction of proteases, we used M/10 phosphate buffer (pH 7.5) for the alkaline protease system and M/10 lactate buffer (pH 3.0) for the acid protese system.Protease in rice-Koji consisted mainly of the acid protease system and we found no remarkable difference between the strains of Asp. oryzae used for koji-making. But the ratio of activities between the two protease systems varied with raw materials used for koji-making and their polished degree. Koji made from low-polished rice was stronger in the activity of the alkaline protease system.During koji-making, the acid protease system seems to be produced in parallel with amylases, but the alkaline one decreases at about 30 hrs after seeding, though it is likely to be reproduced later.
公益社団法人日本生物工学会の論文
1955-03-15