味噌に含まれるα-アミラーゼの精製と性質
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概要
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An enzyme was purified from a crude enzymatic extract obtained from a rice Miso, using two steps of chromatography, the former by Butyl-Toyopearl 650M and the latter by DEAE-Sephacel.As the result it was found that the product was a single rice Miso amylase of 53,000 dalton. The optimum pH for the activity of the rice Miso amylase was found at about 5.The optimumtemperature was about 50℃. Strong inhibitors against the enzyme activity were MgSO_4, CuSO_4,ZnSO_4 and CoCl_2. A 77% of the soluble starch substrate was hydrolyzed by the rice Miso amylase, giving oligosaccharides, of which major component was maltose. The rice Miso amylase showed the similar amino acids composition to theα-amylase obtained from the rice Koji which was already reported. It was also made clear that the rice Miso amylase was anα-amylase derived from the Koji applied at the initial stage of Miso fermentation and the amylase activity has been carried over up to the final maturing stage of Miso.
- 社団法人日本家政学会の論文
- 1991-09-15
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