清酒の蛋白混濁に関する研究 (第1報) : 光散乱光度計による蛋白混濁発現の観察

概要

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The phenomenon of protein turbidity, that is, the change of turbidity and dissymmetry ratio of turbid matter particles, was observed by using a photoelectric light scattering photometer.It was further ascertained by electron microscope that the shape of turbid matter particles in spherical. The results were as follow.1. The turbidity remarkably increased for five days after pasteurization and then continued to increase slightly.2. By pasteurization the turbid matter particles increased in size for two or three days, after which they showed little change. The size (diameter) or that particles was about 1500 to 1700Å.3. It was, therefore, presumed that the protein turbidity of Sake was due to gathering many micro-particles of enzyme protein denatured by heat. The process of the formation can be divided into two steps. The first step occurred immediately after pasteurization, the second one within two or three days.4. The turbidity and dissymmetry ratio differed with different pasteurization temperatures. The ratio was large at 55℃ than 60℃.5. There was little difference in the formation of protein turbidity between canned and bottled Sake.
社団法人日本生物工学会の論文
1963-07-15