JOURNAL OF THE BREWING SOCIETY OF JAPAN
Online ISSN : 2186-4012
Print ISSN : 0914-7314
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Volume 108 , Issue 12
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  • Toshiro BABA, Fumihiko TSUZUKI, Akiko KAWASAKI, Michio HARADA
    Volume 108 (2013) Issue 12 Pages 911-917
    Released: February 13, 2018
    JOURNALS FREE ACCESS
    "Nikiri" is one of the proteins in mirin. It forms a haze in mirin by heating or adding water. "Kasui-Nikiri" forms a haze by adding water to mirin, adsorbing some enzymes including α-amylase from Aspergillus oryzae. We studied the adsorption of α-amylase to Kasui-Nikiri. This adsorption was affected with ionic strength and pH. It became weak with a strong ionic strength. This behavior is similar to rice glutelin. The optimum pH of α-amylase adsorption to Kasui-Nikiri was 5 to 6.5 higher than that of rice glutelin. According to the two-dimensional electrophoresis of Kasui-Nikiri and rice proteins, the major specific subunit of Kasui-Nikiri showed that the isoelectric points were higher than for rice glutelin. Kasui-Nikiri was considered a specific protein derived from rice proteins and to have different charges from that of rice glutelin at the same pH.
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