酵素標品による無蒸煮米のマセレーション

概要

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The maceration of uncooked Thai rice by various enzyme preparations was examined. Cellulase YC and Meicelase, both of which are cellulase preparations, exhibited the highest macerating activity. Amylase preparations such as α-amylase, β-amylase, and glucoamylase had no macerating activity but liberated reducing sugar to some extent, indicating the hydrolysis of starch in the endosperm cells. Meicelase showed noticeably higher activity against carboxymethyl cellulose and filter paper compared with the activities of Cellulosin AC40,another cellulase preparation, and the enzyme of Aspergillus awamori. However, Meicelase degraded pectin and xylan at a lower level than the latter two enzymes did. These results indicate that cellulase is mainly responsible for the maceration of uncooked rice.
社団法人日本生物工学会の論文
1998-03-25