各種絲状菌のアミラーゼに關する研究 : (第4報)絲状菌アミラーゼの糖化の伸びに對するα-アミラーゼの影響に就て

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概要

• 論文の詳細を見る

• As previously reported by the author, amylase systems of Asp. oryzae-Type (A) and Asp. awamori-Type (B) convert starch to fermentable sugars up to 40_??_50% and further hydrolysis are very slow, on the contrary, Asp. Usamii-Type (C), Rhiz. tonkinensis-Type (D) and Rhiz. Peka-Type (E) produce fermentable sugars up to 80_??_90% smoothly. He discussed there the reason of this difference and suggested that this would be due to the different ratios of α-, and β-amylase contents of these 5-types of mold amylase systems. The present report shows that this speculation is correct. Smooth fermentable sugar production that are revealed by (C) or (E) are apparently inhibited by the addition of α-amylase to each original enzyme system, and the slow rates of fermentable sugar production of secondary phase of hydrolysis that are revealed by (A) or (B) are apparently changed to smooth curves by partial elimination of α-amylase from each original enzyme system. (Tab. I, Fig. I). In the case of mold, therefore, it seems to be reasonable to conclude that the rate of fermentable sugar production of secondary phase of hydrolysis depends upon the ratio of α-, and β-amylase. While, as shown previously by the author, the facts was not observed in the case of barley α-, and β-amylase. Since the mechanism of starch degradation of α-amylase in mold and barley are generally accepted to be identical, we must inevitably conclude that the so-called “β-amylase” in mold is not identical with that of barley. One of the reasonable speculations is that the β-amylase-like enzyme in mold has less affinities to the lower dextrins which are produced by α-amylase jointed. Consequently, he shall propose to designate the peculiar enzyme, as “β-amylase”. (However, this designation is only for the convenience of the distinction from barley β-amylase, and so, more reasonable designation shall by given later).

• 社団法人 日本農芸化学会の論文

著者

• 岡崎 浩

  東大農學部農藝化學科醗酵學研究室

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