仕込後の醸造特性を左右するこうじ中各種酵素群の統計的解析　ＩＩ　　しょう油火入れおり量に関与するこうじ菌酵素系の統計的解析

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  • Statistical Estimation of Key-Enzymes Determining the Amount of Coagula during the Heating Process of Soy Sauce Production
  • ショウユ ヒイレオリリョウ ニ カンヨスル コウジキン コウソケイ ノ トウケ

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The relationship between the activities of various koji-enzymes and the amount of coagula formed during the heating process of soy sauce production was analyzed by stepwise multiple regression analysis (SRA) on data obtained from brewing trials with 83 different strains of koji-molds. The activities of alkaline plus neutral (total) proteinase, α-amylase, pectin lyase, β-galactosidase, chitinase, acidic proteinase and xylanase were entered at steps 1, 2, 3, 4, 5, 6 and 8, respectively, into multiple regression models for the amount of coagula in the heating step of soy sauce production. The resulting multiple regression model (8 th) explained 85.6% (R2=0.856) of the coagula quantity. The concentration of sodium chloride was entered at step 7 of the calculation.<br> Contributing proportions (Pi) of alkaline plus neutral proteinase activity, α-amylase activity, pectin lyase activity, acidic proteinase activity, chitinase activity, xylanase activity and β-galactosidase activity for the amount of coagula were 31.9%, 15.3%, 14.4%, 8.4%, 8.2%, 2.9% and 2.3%, respectively.

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