酒精醪の改良に関する研究 (第9報) : 細菌アミラーゼ及び絲状菌アミラーゼの単独又は混合による澱粉の液化及び糖化について (其の1)

概要

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1) The liquefaction rate of starch by the bacterial (Bac. mesentericus) amylase was about ten times more powerful than that of the fungous (Asp. oryzae) amylase.2) The optimum pH for the liquefaction of starch by the bacterial (Bac. mesentericus) amylase was 5.6〜6.0,and that for the saccharification 6.0. the optimum temperature for the liquefaction of starch by this enzyme was 60〜62℃, and that for the saccharification 62℃.3) When the conentration of the bacterial enzyme was lowered, the liquefaction of starch decreased remarkably, but its sacchrification showed only a little change.4) The liquefactin of starch by the bacterial (Bac. mesentericus) amylase was strong in dilute solution, while it was weak in concentrated solution.5) Starch was best saccharified by the bacterial (Bac. mesentericus) amylase, and dextrin and limit-dextrin followed it in a descending order.
公益社団法人日本生物工学会の論文
1957-05-15