酒精醪の改良に関する研究(第7報) : 各種菌類のα-及びβ-アミラーゼの混合と甘藷澱粉の糖化について(其の1)

概要

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1) The greater the concentration of β-amylase is, the more active is the saccharification of starch. β-amylase of Rh. javanicus is strongest in the saccharification activity and is followed by that of Asp. awamori, Asp. niger and Asp. awamori var. fumeus in a descending order.β-amylase of Asp. oryzae was weak in its saccharification activity.2) The saccharification of sweet potato starch by β-amylase decreased at a substrate concentration of 2 per cent or above.3) The saccharification of starch was measured when it was attacked by β-amylase for 2hr and then by α-amylase in succession. The combination of β-amylase from Asp. niger and α-amylase from Asp. oryzae saccharified the starch in the largest quantity, next came that of β-amylase from Asp.niger and α-amylase from Asp. awamori var. fumeus, but the mixtures of α-and β-amylases from one and the same fungus were not so great in the saccharification activity.4) The ratio of α-amylase to β-amylase from 3/10 to 5/10 was best suited for the saccharification.5) The length of time suited for the saccharification of starch by β-amylase and α-amylase in succession was estimated by the iodine method. When the reaction colour changed from violet to red within about 3hr, the saccharification was remarkable, and its rate attained to 40〜60 per cent.
1956-09-15