甜菜サッカラーゼ,とくに結合型サッカラーゼの存在について
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概要
- 論文の詳細を見る
1)甜菜には磨砕すると,その圧搾汁にみられる酵素活性-遊離型サッカラーゼ-と水洗し糖分を完全に抽出除去した粕にみられる酵素活性-結合型サッカラーゼ-の2種のサッカラーゼが存在する。2)結合型サヅカラーゼの最適pHは5.0付近にあり,最適温度は40℃付近にある。3)甜菜の生育期にはサッカラーゼは微弱であり,還元糖含量も少量であるが,貯蔵期に酵素活性は増加し還元糖も増加する。4)遊離型サッカラーゼは糖転移作用を示す。生成物は1-ケストースとそれよりRf値の低い未確認の糖の2種のオリゴ糖である。5)甜菜の圧搾汁の蔗糖,還元糖,可溶性含窒素化合物および結合型サッカラーゼの分布を調べた。蔗糖は中央に多く分布し,還元糖,可溶性含窒素化合物および結合型サッカーゼは上部に多く分布する。6)甜菜サッカラーゼが製糖工程中の滲出時期に蔗糖の不明損失の原因のひとつとなっていることが推定される。
- 1967-12-31
著者
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Masuda H
Obihiro Univ. Agriculture And Veterinary Medicine Hokkaido Jpn
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管原 四郎
帯広畜産大学農産物利用学教室
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増田 宏志
帯広畜産大学農産物利用学教室
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坪田 弘之
帯広畜産大学農産物利用学教室
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Masuda Hiroshi
Department Of Agricultural Chemistry Obihiro University Of Agriculture And Veterinary Medicine
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Masuda Hiroshi
Dept.agr.chem. Obihiro Univ.of Agr. & Vet.med.
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Masuda Hiroshi
Dept. Bioresource Chem. Obihiro Univ. Agric. Vet. Med.
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増田 宏志
帯広畜産大学農産化学科
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