部分米曲菌酶系及对谷物的水解

ENZYME COMPOSITION OF KOJI AND THEIR HYDPOLYSIS ON GRAINS

本文主要研究了四种生产上常用的米曲霉（Ａａｐｅｒｇｉｌｌｕｓｏｒｙｚａｅ）酶系组成和这种酶系组成对谷物水解影响．结果表明，四种菌大米曲的糖化力很接近，但液化力，蛋白水解力上有所不同，Ａ、ｏｒｙｚａｅＡＳ３８００菌为最强．也探讨了麦夫曲对不同谷物的能力，结果，Ａ、ｏｒｙｚａｅＪｐ－ｓｌｏｗ菌对大米粉，小麦粉，玉米粉水解能力较强，Ａ、ｏｒｙｚａｅＪＰ－ｒａｐｉｔ菌对小米粉，小麦粉和大米粉水解能力很强，Ａ、ｏｒｙｚａｅＪＰ－ｗｈｉｔｅ菌为对高染粉水解较强，Ａ、ｏｒｙｚａｅＡＳ３８００菌水解能力不如上述菌．

The enzyme composition of Aspergillus oryzae and their hydrolsis on a number of kinds of grain are sudied.The saccharification of four kinds of koji are similar but the liquification starch and protein bydrolysis are different,and that of A.oryzae AS 3800 strain is higher than all others。It is concluded that theA.oryzae Jp- slow Koji has higher bydrolysis on rice flour and corn The A oryzae JP- rapid has higher hydrolysis on millet flourand rice The A.oryzae JP-white koji has higher hydrolysis on Kaoling。The A. oryzae AS 3800 Koji has lower hydrolysis than that of ovabe strains。