清酒麹中のα-グルコシダーゼ活性と清酒釀造における働き

概要

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Enzyme activities of koji samples from 12 sake breweries were determined, and the relationship between their production conditions was analyzed. α-Glucosidase activity showed a high correlation with glucoamylase and α-amylase, and was especially in the case of the latter. Ginjo koji had higher relative activity of α-glucosidase to α-amylase, suggesting that α-glucosidase may play an important role in ginjo (high-quality) sake brewing. Addition of purified α-glucosidase to koji enzyme solution increased the glucoamylase activity. Glucose was produced by the addition of both purified α-glucosidase and purified α-amylase to starch solution, but not by the addition of only α-glucosidase. These results indicate that the conventional method for measuring glucoamylase activity measures not only glucoamylase but also α-glucosidase activity. The contribution rate of α-glucosidase to glucoamylase was estimated to be 10-20% of the glucoamylase enzyme activity of koji determined by the conventional method.
社団法人日本生物工学会の論文
1995-03-25