麹のアミラーゼ及びプロテアーゼの増強に関する研究 (第2報)
コプラミール麹のアミラーゼの増強
1955 年 13 巻 2-3 号 p. 49-51
詳細
1955 年 13 巻 2-3 号 p. 49-51
Our former experiment has proved that amylase of copra meal Koji was considerably inferior to that of wheat bran Koji, but its protease was much superior espicially in peptonization.
Amylase of Koji manufactured by mixing rice bran or wheat bran with copra meal at various ratios has approximately the same as that of wheat bran Koji, but protease was superior to that of wheat bran Koji, as far as exist copra meal.
In this report, amylase potency of the various kinds of copra meal Koji manufactured by adding starch and sugar materials to copra meal has been measured.
This experiment showed that amylase potency of the copra meal Koji has been increased by adding starch and sugar materials to copra meal. Especially in sugar maltose was superior to glucose.
