清酒醪中に於けるペプチツド類の消長に就いて : 清酒のペプチツドに関する研究第4報

概要

論文の詳細を見る
The molecular screen, using ion exchange resin, Dowex-50,was applied to research the fluctuation of peptides in the course of Sake-mash making, when the protein of rice was decomposed by protease.It was found that that the protein of rice was rapidly disintegrated to oligopeptdes, which decomposed at the same time to amino acids, and that the dissolution of the protein of rice went on in parallel with its deomposition.On the other hand, such polypeptides as those having 50 linkages increased gradually at the latter stage of mash.Therefore, it is presumable that the polypeptides in Sake are not always direct derived from the protein of rice.
公益社団法人日本生物工学会の論文
1958-06-15