酵素法による食品中の糖定量に関する研究-3-Amyloglucosidaseによる水飴の消化率について

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In order to develop a suitable method for determination of starch syrup content in foods, various kinds of starch syrups were digested with an amyloglucosidase into glucose, which was estimated by a glucose oxidase. Digestion values were calculated from glucose quantities obtained by the amyloglucosidase hydrolysis of starch syrups. The digestion values of an acid-converted starch syrup varied from 92.7 to 88.9% according to increase of their dextrose equivalent values from 23 to 60, respectively. Those of a malt-converted starch syrup were 99.2 and 98.5% for syrups of maltose equivalent values of 28 and 70, respectively. In the case of the starch syrup made by two steps, acid-liquidization and malt-conversion, the digestion values lay between those of the acid-and the malt-converted starch syrup, and the difference of the highest and the lowest values was also quite little, i.e., 96.7 and 96.2% for those maltose equivalent values of 33 and 73, respectively. When known quantities of sucrose and lactose were mixed with a malt-converted starch syrup and analysed by invertase, β-galactosidase, amyloglucosidase and glucose oxidase, every sugar was determined within the measurement errors. In the present paper, the hydrolysis coefficient of 0.94 was employed depending on the arithmetical calculation from Critical Data Table.
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