米こうじのプロテイナーゼ　ペプチダーゼおよびアミラーゼとみその品質

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  • Effect of the Activities of Proteases, Peptidases and Amylases in Rice-Koji on the Qualities of Miso
  • コメコウジ ノ プロテアーゼ ペプチダーゼ オヨビ アミラーゼ ト ミソ ノ

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An investigation on the effects of the enzymes in rice-koji on the qualities of saity-red-miso made from the rice-koji was carried out to obtain the following results.<BR>(1) Significant correlation was found between activity of proteolytic enzyme in pH 5.7 of substrate and the degree of protein solubility and protein hydrolysis as well as sensory scores on the quality of miso. It was revealed that activity of proteolytic enzyme in pH 5.7 of substrate plays an important role for the ripening of miso.<BR>(2) In order to obtain the sufficient degree of protein solubility as well as protein hydroiysis of miso under the condition of this experiment, at least 100-120 units of activity of proteolytic enzyme in pH 5.7 of substrate produced by koji-mold is necessary.<BR>(3) It was cleared that peptidaes including acid carboxypeptipase I, II-IV, and leucine aminopeptidase I and II, III of rice-koji have a relation on the liberation of amino acids in the ripening of miso.<BR>(4) The activities of amylolytic enzymes of rice-koji are revealed to be sufficient or rather in excess for the ripening of miso.

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