酒精醪の改良に關する研究(第4報) : アミラーゼ糖化作用と澱粉, 可溶性澱粉, デキストリン及び麦芽糖との關係について(其の1)

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The authors studies the saccharification of the mixtures of starch, soluble starch, dextrin and maltose by twos in various proportions by the amylase of fungi (Aspergillus usamii R-1-2 and Asp. oryzae O-10-1).1) The mixtures of dextrin intermediate in the polymerization degree and soluble starch were saccharified in a much higher rate than those of lower dextrin and soluble starch.2) The saccharification of dextrins intermediate in the polymerization degree was very remarkable, while that of higher and lower ones was not so good.3) The mixtures of dextrin intermediate in the polymerization degree and starch were more readily saccharified than those of lower dextrin and starch.4) The saccharification of the mixture of maltose and soluble starch or highly polymerized dextrin was better than that of the mixture of maltose and low molecular dextrin.
1955-09-15