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No.14 (1967/10) >

Title :泡盛麹菌に関する研究(第 2 報) : 泡盛醸造所から分離された泡盛麹菌のアミラーゼ及びプロテアーゼの 2,3 性質について(農芸化学科)
Title alternative :Studies on Aspergillus awamori II : On Some Properties of Amylase and Protease of A. awamori Isolated from awamori Breweries (Department of Agriculiural Chemistry)
Authors :当山, 清善
宮里, 興信
Authors alternative :Toyama, Seizen
Miyazato, Koshin
Issue Date :1-Oct-1967
Abstract :泡盛友種麹並びに麹中から分離されたAsp.awamori Type 29-2の麸麹抽出液を用いてアミラーゼ及びプロテアーゼの2,3の性質を検討した結果次のことが明らかになった。1)α及びβ-アミラーゼの生成は培養後50時間で最高に達した。2)α及びβ-アミラーゼの作用至適pHはそれぞれ4.5∿6.2,3.5∿7.0にあった。3)β-アミラーゼ活性の作用至適温度は50℃にあり, 55℃以上では暫時減少した。また酵素液をpH5.0以下に40℃, 30分間保つとその活性は急激に不活性化された。4)プロテアーゼの生成は培養後30∿60時間にあり, 70時間以後では活性を殆んど示さなかった。プロテアーゼ活性の作用至適pHを検討した結果pH2.7に強い活性があり, pH5.5に弱い活性のピークがあった。
By using a strain 29-2 of Aspergillus awamori type isolated from awamoriTomodane-KojiorKoji, some properties of amylase and protease were investigated. The results obtained were as follows : 1) The maximum production of α-and β-amylase were obtained within 50 hours when the strain was cultured on wheat-bran (Koji). 2) The optimum pH of α-amylase activity was in the range of pH values from 4.5 to 6.2,and that of β-amylase activity was from 3.5 to 7.0. 3) The optimum temperature for the activity of β-amylase was 50℃, and gradually decreased above 55℃. 4) The activity of β-amylase was stable above pH 5.0 when incubated at 40℃ for 30 minutes, but it was rapidly inactivated below pH 5.0. 5) The highest activity of protease at pH 2.7 on milk casein as a substrate was found between 30 to 60 hours after cultivation on wheat-bran. The maximum peaks of the protease activity on milk casein were present at pH 2.7 and 5.5,and the peak of the former was higher than that of the latter.
Type Local :紀要論文
ISSN :0370-4246
Publisher :琉球大学農学部
URI :http://hdl.handle.net/20.500.12000/4578
Citation :琉球大学農学部学術報告 = The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus no.14 p.161 -166
Appears in Collections:No.14 (1967/10)

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