酵素活性が麹の破精に与える影響 Effects of enzyme activity on the mycelial penetration of rice <I>koji</I>

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1) 種麹を変えて製麹したところ, 酵素活性の高い麹ほど破精込みがよくなった。<BR>2) <I>amyB</I>遺伝子の導入によってα-アミラーゼ活性の異なる麹菌を造成し製麹したところ, α-アミラーゼ活性と破精込みには正の相関関係が見られた。<BR>3) <I>pepA</I>遺伝子の導入によって酸性プロテアーゼ活性の異なる麹菌を造成し製麹したところ, 酸性プロテアーゼ活性と破精込みの間には相関が見られなかった。<BR>4) 麹の破精込みにはα-アミラーゼによる蒸米内部のデンプン組織の崩壊が, 大きく影響すると推察された。

The relationship between enzyme activities and the degree of mycelial penetration (called <I>haze-komi</I>) of rice <I>koji</I> was examined. In the case of rice <I>koji</I> made by using various seed-<I>koji</I>, high enzyme activities (α-amylase, glucoamylase, acid protease, acid carboxypeptidase) led to a high degree of mycelial penetration. The introduction of <I>amyB</I> gene to <I>A</I>. oryzae M-2-3 resulted in a high degree of mycelial penetration as well as high α-amylase activity, while that of <I>pepA</I> gene resulted in high acid protease activity, but did not affect the degree of mycelial penetration. We therefore concluded that α-amylase is the most important factor affecting the degree of mycelial penetration of rice koji.

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  • JOURNAL OF THE BREWING SOCIETY OF JAPAN

    JOURNAL OF THE BREWING SOCIETY OF JAPAN 97(10), 721-726, 2002

    Brewing Society of Japan

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