酵素による甘藷澱粉の沃度反應反轉現象に就て : (第2報)反轉現象とアミラーゼ

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The amylolytic enzymes of Aspergillvs candidus var. amylolytieus was examined by ordi-nary methods. The water extract of the koji obtained by the action of this microbe has very strong α-amylase power and contains also thermostable β-amylase and maltase. The reverse action of iodine reaction was caused by the α-amylase fraction of this microbe, but was not caused by the fraction of maltase. The fractions of the so-called “amylosynthease” and the β-amylase caused a weak reverse action and these reverse actions were accelerated by addition of the α-amylase fraction.
社団法人日本農芸化学会の論文