「ムレ香」生成酵素の性質と生成条件 : 清酒の「ムレ香」に関する研究(第5報)

概要

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Mureka is an unpleasant smell that develops in non-pasteurized sake and which is composed of i-valeraldehyde(i-Val), ethyl i-valerate and 1,1-diethoxy-3-methylbutane. The main component, i-Val, is produced by an enzymatic reaction with i-amylalcohol(i-AmOH). A mureka-forming enzyme was purified approximately 32-fold by column chromatography on DEAE-Sepharose and Phenyl-Sepharose, and gel filtration on Sephadex G-100. The enzyme showed high activity with i-AmOH. The enzyme activity was inhibited by antioxidants and heavy metal ions such as Co^<2+> and Hg^<2+>, but not by EDTA and o-phenanthroline. The enzyme was presumed to be a new alcohol oxidase. Changes in the activity of the enzyme under various conditions were measured. The results showed that the formation of mureka(i-Val)depended on the species of mold used for making the koji. Also the activity was observed to be higher under anaerobic than under aerobic conditions.
社団法人日本生物工学会の論文
1996-03-25