澱粉の微細構造およびマルトヘキサオ-ス生成アルラ-ゼに関する研究(昭和52年度日本澱粉学会賞受賞講演)
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As an award address, the following three different works which had been achieved by our group since 1959 were presented. I) Glucose isomerization in alkaline aqueous solution To enhance the sweetness of glucose, the LOBRY de BRUYN-ALBERDA van EKENSTEIN reaction was studied. After examing the factors which affected on ketose formation, sugar degradation and coloration, we found that the reaction conditions-higher temperature and shorter reaction time-gave better results in higher fructose formation up to 35%, and lower sugar degradation (only 2-3%), <SUP>4)</SUP> compared with the conventional results of lower temperature and longer reaction time. This was proved by continuous isomerization using a semi pilot plant .<SUP>7)</SUP> II) Fine structure of starch molecule Waxy maize starch was extensively treated by porcine pancreatic α-amylase to prepare αlimit dextrin. Then the fundamental branching structures were determined by the combined action of several enzymes, such as pullulanase, glucoamylase, β-amylase and porcine pancreatic a-amylase. Sixty five percent of α-1, 6 bond existed in amylopectin were obtained in singly branched oligosaccharides and the rest of the branches (35%) were in multiply branched oligosaccharides. These facts indicated the heterogeneity of branching in amylopectin molecules.<SUP>12)</SUP> By chemical and physical studies of the structure of NAGELI amylodextrin, we proposed parallel double helix in crystalline part of amylopectin.<SUP>15)</SUP> III) Maltohexaose forming amylase Maltohexaose forming amylase was discovered unexpectedly<SUP>21</SUP> and identified as a novel exoamylase, <SUP>22</SUP> after glucoamylase, β-amylase and Ps, stutzeri maltotetraose forming amylase . This enzyme was purified and characterized its enzyme chemical properties.<SUP>23</SUP> The enzyme produced about 35-40% of maltohexaose from starch by exo-attack. By being improved the stability and productivity, the enzyme will be used in large scale production of maltohexaose.
- 日本応用糖質科学会の論文
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