JPS59179093A - Saccharification of starch - Google Patents
Saccharification of starchInfo
- Publication number
- JPS59179093A JPS59179093A JP58053198A JP5319883A JPS59179093A JP S59179093 A JPS59179093 A JP S59179093A JP 58053198 A JP58053198 A JP 58053198A JP 5319883 A JP5319883 A JP 5319883A JP S59179093 A JPS59179093 A JP S59179093A
- Authority
- JP
- Japan
- Prior art keywords
- starch
- glucoamylase
- saccharification
- acidic protease
- protease
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002472 Starch Polymers 0.000 title claims abstract description 34
- 235000019698 starch Nutrition 0.000 title claims abstract description 26
- 239000008107 starch Substances 0.000 title claims abstract description 25
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims abstract description 35
- 102100022624 Glucoamylase Human genes 0.000 claims abstract description 35
- 108091005804 Peptidases Proteins 0.000 claims abstract description 26
- 239000004365 Protease Substances 0.000 claims abstract description 26
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 25
- 230000002378 acidificating effect Effects 0.000 claims abstract description 24
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 230000004151 fermentation Effects 0.000 claims abstract description 23
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 4
- 244000075850 Avena orientalis Species 0.000 claims abstract description 4
- 241000209056 Secale Species 0.000 claims abstract description 4
- 235000007238 Secale cereale Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract 3
- 235000009566 rice Nutrition 0.000 claims abstract 3
- 238000000034 method Methods 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 14
- 241000209140 Triticum Species 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 241000269821 Scombridae Species 0.000 claims description 3
- 235000020640 mackerel Nutrition 0.000 claims description 3
- 235000014698 Brassica juncea var multisecta Nutrition 0.000 claims 1
- 235000006008 Brassica napus var napus Nutrition 0.000 claims 1
- 240000000385 Brassica napus var. napus Species 0.000 claims 1
- 235000006618 Brassica rapa subsp oleifera Nutrition 0.000 claims 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 241000235527 Rhizopus Species 0.000 abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 6
- 241000228212 Aspergillus Species 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 230000001476 alcoholic effect Effects 0.000 description 11
- 108091005508 Acid proteases Proteins 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 8
- 108090000790 Enzymes Proteins 0.000 description 8
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 8
- 229940088598 enzyme Drugs 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 229940100445 wheat starch Drugs 0.000 description 8
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 229920001592 potato starch Polymers 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 239000003513 alkali Substances 0.000 description 3
- 229940024171 alpha-amylase Drugs 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000008120 corn starch Substances 0.000 description 3
- 229940100486 rice starch Drugs 0.000 description 3
- 239000000758 substrate Substances 0.000 description 3
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 239000008351 acetate buffer Substances 0.000 description 2
- 102000004139 alpha-Amylases Human genes 0.000 description 2
- 108090000637 alpha-Amylases Proteins 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- RWPGFSMJFRPDDP-UHFFFAOYSA-L potassium metabisulfite Chemical compound [K+].[K+].[O-]S(=O)S([O-])(=O)=O RWPGFSMJFRPDDP-UHFFFAOYSA-L 0.000 description 2
- 229940043349 potassium metabisulfite Drugs 0.000 description 2
- 235000010263 potassium metabisulphite Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 239000008399 tap water Substances 0.000 description 2
- 235000020679 tap water Nutrition 0.000 description 2
- MGSRCZKZVOBKFT-UHFFFAOYSA-N thymol Chemical compound CC(C)C1=CC=C(C)C=C1O MGSRCZKZVOBKFT-UHFFFAOYSA-N 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000736839 Chara Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 241000208474 Protea Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000005844 Thymol Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 229960000790 thymol Drugs 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Alcoholic Beverages (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は、新規な澱粉の糖化法ならびに、該糖化法を利
用する無蒸煮アルコール発酵法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel starch saccharification method and a non-cooking alcoholic fermentation method using the saccharification method.
従来、無蒸煮アルコール発酵法においては。Conventionally, in the non-cooking alcoholic fermentation method.
アミラーゼたとえばα−アミラーゼ〔澱粉科学。Amylases such as α-amylase [Starch Science.
２Ｈ３） 、 ２１０〜２２１ （１９７４））、
グルコアミラーゼ（特開昭５７−１０２１８９．同５７
−１８６４９４）を用いて澱粉を糖化し、アルコール発
酵させる方法が知られている。2H3), 210-221 (1974)),
Glucoamylase (JP-A-57-102189. JP-A No. 57-102189.
-186494) to saccharify starch and carry out alcohol fermentation.
本発明者らは、効率のよい無蒸煮アルコール発酵法につ
いて検討を重ねた結果、グルコアミラーゼにさらに酸性
プロテアーゼを加えると、糖化の効率が向上し、アルコ
ール発酵におけるアルコールの収率が顕著に向上するこ
とを見出し本発明を完成するに至った。As a result of repeated studies on efficient non-cooking alcoholic fermentation methods, the present inventors found that adding acidic protease to glucoamylase improves saccharification efficiency and significantly improves alcohol yield in alcoholic fermentation. This discovery led to the completion of the present invention.
以下本発明について詳細に説明する。The present invention will be explained in detail below.
本発明は、澱粉質原料にグルコアミラーゼおよび酸性プ
ロテアーゼを添加して澱粉を糖化する方法を提供する。The present invention provides a method for saccharifying starch by adding glucoamylase and acid protease to starchy raw materials.
澱粉質原料としては、小麦、大麦、エン麦、ライ麦５米
などの穀類澱粉、とうもろこし鍛粉、せ藷澱粉、キャノ
サバ鍛粉などがあげられる。澱粉質原料としては、これ
ら原料を粉砕し、篩を通過させた粉末あるいは、これよ
り公知のアルカリ抽出方法で抽出した澱粉を用いること
もできる。アルカリ処理は、澱粉に３〜７倍量の０．２
％ＮａＯＨを加え、攪拌後、冷却、静置、遠心分離し、
上清を除去し、再びＮａＯＨ処理を繰返す。この操作を
３〜７回繰返し、中性になるまで葎留水で洗浄し、真空
乾燥したものをアルカリ処理車ｎ ＃ ＊ 粉として用
いる。Examples of starchy raw materials include grain starch such as wheat, barley, oats, and rye, forged corn flour, sesame starch, and forged mackerel flour. As starchy raw materials, it is also possible to use powders obtained by pulverizing these raw materials and passing them through a sieve, or starch extracted therefrom by a known alkali extraction method. For alkali treatment, add 0.2 to 3 to 7 times the amount of starch.
% NaOH was added, stirred, cooled, allowed to stand, and centrifuged.
Remove the supernatant and repeat the NaOH treatment again. This operation is repeated 3 to 7 times, the powder is washed with distilled water until it becomes neutral, and the resultant product is vacuum dried and used as alkali-treated vehicle n#* powder.
グルコアミラーゼとしては、リゾプス属、アスペルギル
ス属などの微生物が化炭するグルコアミラーゼが好適に
用いられる。グルコアミラーゼの使用量は、澱粉質原料
の種類により異なるが、一般に澱粉質原料１ｇに対し２
０〜２００単位を用いる。As the glucoamylase, glucoamylase produced by microorganisms such as Rhizopus and Aspergillus is preferably used. The amount of glucoamylase used varies depending on the type of starchy raw material, but generally it is 2 g per 1 g of starchy raw material.
Use 0 to 200 units.
グルコアミラーゼ活性は５ 可溶性澱粉を基質として、
ｐＨ４，５，４０℃で１０分間に反応液１ｍｌ当り、１
■のグルコースを生成し得る酵素量を１グルコアミラ一
ゼ単位（Ａ Ｕ）とする。Glucoamylase activity is 5. Using soluble starch as a substrate,
1 per ml of reaction solution for 10 minutes at pH 4, 5, 40°C.
The amount of enzyme that can produce glucose in (2) is defined as 1 glucoamylase unit (AU).
酸性プロテアーゼとしては、リゾプス属、アスペルギル
ス属などの微生物が生産する酸性プロテアーゼが好適に
用いられる。酸性プロテアーゼの使用量は、澱粉質原料
、グルコアミラーゼの量などによって異なるが、一般に
澱粉質原料１ｇに対し１００〜４００単位、グルコアミ
ラーゼ１単位に対して１〜２０単位の割合で加えればよ
い。As the acidic protease, acidic proteases produced by microorganisms such as Rhizopus and Aspergillus are preferably used. The amount of acidic protease used varies depending on the starchy raw material, the amount of glucoamylase, etc., but generally it may be added at a rate of 100 to 400 units per gram of starchy raw material, and 1 to 20 units per 1 unit of glucoamylase.
プロテアーゼ活性は、ミルクカゼインを基質として、ｐ
Ｈ３，０，４０℃で、６０分間に反応液１ｍ１当り、１
００ｒのチロシンを生成し得る酵素量を１プロテア一ゼ
単位（ＰＵ）とする。Protease activity uses milk casein as a substrate and p
H3, 0, 1 ml per ml of reaction solution for 60 minutes at 40°C.
The amount of enzyme capable of producing 00r tyrosine is defined as 1 protease unit (PU).
糖化方法は、澱粉原料を酢酸緩衝液に溶かし。The saccharification method involves dissolving the starch raw material in an acetate buffer.
グルコアミラーゼと酸性プロテアーゼを加えて。Add glucoamylase and acid protease.
３０〜４０ ’ｃで５０〜２００時間処理することによ
り行う。This is done by treating at 30-40'c for 50-200 hours.
本発明は１上記で得られる糖化物を用いる無蒸煮アルコ
ール発酵法をも提供する。 ・アルコール発酵法は１
通常の回分式または連続式発酵方法に従って行う。The present invention also provides a non-cooking alcoholic fermentation method using the saccharide obtained in 1 above.・Alcoholic fermentation method is 1
It is carried out according to conventional batch or continuous fermentation methods.
発酵には、市販の圧搾パン酵母、アルコール酵母（Ｓａ
ｃｃｈａｒｏｍｙｃｅｓ Ｃｅｒｅｌｌ１３１ａｅ ）
などを用（Ｓればよい。発酵は、 ｐＨ３〜５．温度
２５〜３５℃で行う。ｐＨの調整は、リン酸、クエン酸
、塩酸などで行うが、リン酸が好ましい。For fermentation, commercially available compressed baker's yeast and alcoholic yeast (Sa
ccharomyces Cerell131ae)
Fermentation is carried out at a pH of 3 to 5 and a temperature of 25 to 35°C.The pH is adjusted using phosphoric acid, citric acid, hydrochloric acid, etc., but phosphoric acid is preferable.
アルコールの生成は１例えば、アルコールハンドブック
（発酵工業協会編、昭和５３年４月１５日第５版）１２
８頁に記載の方法に準じて分析すればよく、生成アルコ
ール量は、炭酸ガスの減量により推定することができる
。The production of alcohol is 1. For example, Alcohol Handbook (edited by the Fermentation Industry Association, 5th edition, April 15, 1978) 12.
The analysis may be performed according to the method described on page 8, and the amount of alcohol produced can be estimated by the reduction in carbon dioxide gas.
以下に本発明の実施例を示す。Examples of the present invention are shown below.
実施例１゜
小麦′ｆＢ粉のグルコアミラーゼと酸性プロテアーゼに
よる糖化；
小麦澱粉（片山化学社製） １００Ｋｒ、 ０．１
Ｍ酢酸緩衝液（ｐ Ｈ４，５＞ ８ ｍｌ＋ ｔｌｌ
ａグルコアミラーゼ（生化学工業社製、リゾプス属菌由
来）■、９ＡＵ（プロテアーゼ活性を含まない＞ 、
ｔｉ製酸性プロテアーゼ（Ａｇｒ、 Ｂｉｏｌ、Ｃｈｅ
ｍ、、３１．７１０ （１９６７）記載の方法で精製
したもの、リゾプス属菌由来〕１６．４ＰＵ（グルコア
ミラーゼ活性を含まない）およびチモール（防腐剤とし
て）少量を混合し。Example 1 Saccharification of wheat 'fB flour by glucoamylase and acidic protease; Wheat starch (manufactured by Katayama Chemical Co., Ltd.) 100Kr, 0.1
M acetate buffer (pH 4,5 > 8 ml + tll
a Glucoamylase (manufactured by Seikagaku Corporation, derived from Rhizopus bacteria)■, 9AU (contains no protease activity)
Acid protease (Agr, Biol, Che
16.4 PU (which does not contain glucoamylase activity) and a small amount of thymol (as a preservative) were mixed.
３８°Ｃで１００時間反応させた。ＤＮＳ法（Ｊ。The reaction was carried out at 38°C for 100 hours. DNS method (J.
Ｂｉｏｌ、Ｃｈｅｍ、、４７．５ （＋９２１） ）で
還元糖を定量することにより糖化度を間べた。対照とし
て、酸性プロテアーゼまたはグルコアミラーゼをそれぞ
れ含まない系および小麦澱粉を０．２％Ｎ ａ ＯＨで
処理したものを用いた系を同様に処理して糖化度を調べ
た。結果を第１図に示す。The degree of saccharification was determined by quantifying reducing sugars using Biol, Chem, 47.5 (+921)). As a control, a system containing no acid protease or glucoamylase and a system using wheat starch treated with 0.2% NaOH were treated in the same manner and the degree of saccharification was examined. The results are shown in Figure 1.
第１図中Ａはグルコアミラーゼと酸性プロテアーゼを併
用、Ｂはグルコアミラーゼのみを使用。In Figure 1, A uses a combination of glucoamylase and acid protease, and B uses only glucoamylase.
Ｃは酸性プロテアーゼのみを使用、三角印は、ｏ、２％
ＮａＯＨ処理小麦澱粉使用、丸印はＮａＯＨ無処理小麦
澱粉使用の実験結果を示す。C uses only acidic protease, triangle mark indicates o, 2%
The experimental results using NaOH-treated wheat starch are shown, and the circles indicate the experimental results using NaOH-untreated wheat starch.
第１図から、酸性プロテアーゼ添加により、＠粉の糖化
が著しく促進されることがわかる。From FIG. 1, it can be seen that the addition of acidic protease significantly promotes the saccharification of @flour.
実施例２゜
大麦粉末のグルコアミラーゼと酸性プロテアーゼ添加に
よるアルコール発酵：
大麦粉末（あまぎ２条佐賀種を粉砕機（ウィレ一式ｃｕ
ｔｔｉｎｇ ｍ１１１ ）を用いて粉砕し、２０メソシ
ユの篩を通過した粉末）３０ｇ、 グルコアミラーゼ
剤（天野製薬社製“ＧＲ−２”、リゾプス属菌由来）１
Ｂまたは３６ＡＵ、酸性プロテアーゼ剤（天野製薬社製
“ニューラーゼＧ″５ リゾプス属菌由来）Ｏまたは３
８ＰＵ、圧搾酵母（オリエンクル酵母工業社製）３ｇ、
メタ重亜硫酸カリウム０．０５ｇ（防腐剤として）、水
道水８０ｍ１を混合し、１０％リン酸でｐ Ｈ４，５に
調整し、３８°Ｃで５日間振盪（往復振盪１００〜１１
０回／分）下発酵させ、２４時間毎にＣ０２の発生によ
る重量の減少を秤量によって求め、エタノール量に換算
した。Example 2゜Alcoholic fermentation of barley powder by adding glucoamylase and acidic protease: Barley powder (Amagi 2-row Saga variety)
30 g of powder (pulverized using a sieve of 20 ml), glucoamylase agent (“GR-2” manufactured by Amano Pharmaceutical Co., Ltd., derived from Rhizopus spp.) 1
B or 36AU, acidic protease agent (Amano Pharmaceutical Co., Ltd. “Neurase G” 5 derived from Rhizopus spp.) O or 3
8PU, 3g of pressed yeast (manufactured by Oriental Yeast Industry Co., Ltd.),
Mix 0.05 g of potassium metabisulfite (as a preservative) and 80 ml of tap water, adjust the pH to 4.5 with 10% phosphoric acid, and shake at 38°C for 5 days (reciprocating shaking 100-11
0 times/min), and the decrease in weight due to the generation of CO2 was determined by weighing every 24 hours, and was converted to the amount of ethanol.
結果を第２図に示す。図中、Ｄはグルコアミラーゼく＊
１８ΔＵ、ム３６ＡＩＪ）と酸性プロテア素剤無添加を
示す。The results are shown in Figure 2. In the figure, D stands for glucoamylase*
18ΔU, mu 36AIJ), indicating that no acidic protea base agent was added.
第２図から、酸性プロテアーゼ添加がアルコール発酵に
も著効を示すことがわかる。From FIG. 2, it can be seen that the addition of acidic protease has a significant effect on alcoholic fermentation.
実施例３゜
小麦澱粉のアルコール発酵；
小麦澱粉（０，２％ＮａＯＨで１回処理したもの）１０
ｇ、酵素剤、水道水５０ｍ１．圧搾酵母２ｇ。Example 3 Alcoholic fermentation of wheat starch; Wheat starch (treated once with 0.2% NaOH) 10
g, enzyme agent, tap water 50ml. 2g of pressed yeast.
メタ重亜硫酸カリウム０．０２５ ｇを混合し、１０％
リン酸でｐ Ｈ４，５に調整し、３８℃で６日間振盪（
往復振盪１００〜１１０回／分）下発酵させ。Mix 0.025 g of potassium metabisulfite, 10%
Adjust the pH to 4.5 with phosphoric acid and shake at 38°C for 6 days (
(Reciprocating shaking 100-110 times/min) Lower fermentation.
実施例２と同様にエタノール量を求めた。The amount of ethanol was determined in the same manner as in Example 2.
使用酵素は下記の組成を有する。The enzyme used has the following composition.
第 １ 表
活 性 ＧＨＩグルコ７ ミ
ラーｆ （ＡＵ） ４１．９ ５１．０ ４５
．６酸性プロテアーゼ（ＰＩ） ７２．８ １６
．９ −α−アミラーゼ（ＬＡｕ’）１４２５ １
４１１ −※ α−アミラーゼ活性は、ばれいしょ澱
粉を基質として、ｐＨ４，５，４０℃で１０分間反応し
。Table 1 Activity GHI Gluco7 Miller f (AU) 41.9 51.0 45
．． 6 acidic protease (PI) 72.8 16
．． 9 -α-amylase (LAu') 1425 1
411-* α-amylase activity was determined by reaction using potato starch as a substrate at pH 4, 5, and 40°C for 10 minutes.
Ｂｌｕｅ Ｖａｌｕｅ法（Ｊ、Ｂｉｏｃｈｅｍ、、４
１．５８３ （１９５４）で求めた。１α−アミラー
ゼ単位（ＬＡＵ）は。Blue Value Method (J, Biochem, 4
1.583 (1954). 1α-amylase unit (LAU).
１％澱粉糊液１０ｉ１のＢｌｕｅ Ｖａｌｕｅを４０
℃で１分間に１％低下させる酵素量とした。1% starch paste liquid 10i1 Blue Value 40
The amount of enzyme was determined to be reduced by 1% per minute at ℃.
結果を第３図に示す。図中、Ｇ、Ｈ，Ｉは上記第１表中
の酵素組成での試験を示す。The results are shown in Figure 3. In the figure, G, H, and I indicate tests using the enzyme compositions shown in Table 1 above.
この結果、精製グルコアミラーゼのみ（１）では、アル
コール発酵の増加はほとんど見られないこと、ＧとＨの
比較により、酸性プロテアーゼがアルコール発酵に寄与
していることがわかる。The results show that with purified glucoamylase alone (1), almost no increase in alcoholic fermentation is observed, and a comparison of G and H reveals that acidic protease contributes to alcoholic fermentation.
小麦澱粉に替えて、とうもろこし澱粉（片山化学社製）
２５ｍｇ、キャソサバ澱粉
５０■、甘藷澱粉（片山化学社製）５０■、米澱粉〔澱
粉科学、 ２０．９９ （１９７３）の方法により調製
〕２５■を用い、酸性プロテアーゼとしては、ニューラ
ーゼＧをＡｇｒ、 Ｂｉｏｌ、 Ｃｈｅｍ、 ３１．７
］０ （１９６７）の方法により精製したもの（１■
当り０．０８単位のグルコアミラーゼを含む）を用いる
以外は実施例１と同様に行って、これら澱粉の糖化度を
調べた。結果を第４〜６図に示す。Corn starch (manufactured by Katayama Chemical Co., Ltd.) instead of wheat starch
25mg, cassava starch 50■, sweet potato starch (manufactured by Katayama Chemical Co., Ltd.) 50■, rice starch [prepared according to the method of Starch Science, 20.99 (1973)] 25■ were used, and as the acid protease, Neurase G was used as Agr. , Biol, Chem, 31.7
]0 (1967) (1■
The degree of saccharification of these starches was examined in the same manner as in Example 1, except that 0.08 units of glucoamylase was used. The results are shown in Figures 4-6.
第４図はとうもろこし澱粉の使用例を示し１図中Ｊはグ
ルコアミラーゼ（０，５単位）と酸性プロテアーゼ（４
，１単位）を併用、にはグルコアミラーゼ（０，５単位
）のみを使用、Ｌは酸性プロテアーゼ（４，１単位）の
みを使用した場合を示す。Figure 4 shows an example of the use of corn starch.
, 1 unit) is used together with glucoamylase (0.5 units), and L is the case where only acidic protease (4.1 units) is used.
第５図は米澱粉の使用例を示し１図中Ｍはグルコアミラ
ーゼ（０，５単位）と酸性プロテアーゼ（４，１単位）
を併用、Ｎはグルコアミラーゼ（０，５単位）のみを使
用、０は酸性プロテアーゼ（４，１単位）のみを使用し
た場合を示す。Figure 5 shows an example of the use of rice starch. In Figure 1, M indicates glucoamylase (0.5 units) and acid protease (4.1 units).
N indicates the use of only glucoamylase (0.5 units), and 0 indicates the use of only acid protease (4.1 units).
第６図はキャソサバ澱粉および甘藷澱粉の使用例を示し
１図中丸印はキャラサバ澱粉、三角印は甘藷澱粉、Ｐは
グルコアミラーゼ（３，０単位）と酸性プロテアーゼ（
４，９単位）を併用、Ｑはグルコアミラーゼ（２，４単
位）のみを使用、Ｒは酸性プロテアーゼ（４，９単位）
のみを使用した場合を示す。Figure 6 shows an example of the use of cassava starch and sweet potato starch. In Figure 1, the circle mark is charas mackerel starch, the triangle mark is sweet potato starch, and P is glucoamylase (3,0 units) and acidic protease (
Q uses only glucoamylase (2,4 units), R uses acidic protease (4,9 units)
The case where only is used is shown.
第１図は、実施例１における小麦澱粉糖化の経時変化を
示す。図中Ａはグルコアミラーゼと酸性プロテアーゼ併
用、Ｂはグルコアミラーゼのみ。
Ｃは酸性プロテアーゼのみの使用を示し、三角印は０．
２％ＮａＯＨ処理澱粉使用、丸印はＮ ａ ＯＨ無処理
澱粉使用の例を示す。
第２図は、実施例２における大麦粉末を用いるアルコー
ル発酵の経時変化を示す。図中りはグルコアミラーゼ（
・１８ＡＵ、ム３６ＡＵ）と酸性プロテアーゼ（３８Ｐ
Ｕ）併用５ Ｅはグルコアミラーゼ（０１８ＡＵ、△３
６ＡＵ）のみを使用。
Ｆは酵素剤無添加を示す。
第３図は、実施例３における小麦粉末を用いるアルコー
ル発酵の経時変化を示す。図中Ｇ、 Ｈ。
■は、実施例３に示した酵素組成の実施例を示す。
第４図は、とうもろこし澱粉を用いたときの糖化の経時
変化を示す。
第５図は、米澱粉を用いたときの糖化の経時変化を示す
。
第６図は、キャソサバ澱粉および甘藷澱粉の糖化の経時
変化を示す。
特許出願人（１０２）協和醗酵工業株式会社第 １ 図
反ん 許間（時）
第 ２ 図
８１間 （日）
第 ３ 図
８１間 （日）
第 ＋ 目
００１
２０ ４０ ＧＯ８ｏ １００
反ん１１間（詩）
第 ５ 区
Ｉ
ｊ島日１間Ｃ時少
第 ６１謁
ｏｏ １−
２０ Ｑ ６０ ９０
１０゜反た奸開（時）
４５７−FIG. 1 shows the time course of wheat starch saccharification in Example 1. In the figure, A is a combination of glucoamylase and acidic protease, and B is a combination of glucoamylase and acid protease. C indicates the use of acidic protease only, and the triangle mark indicates 0.
2% NaOH-treated starch is used, and the circle indicates an example where NaOH-untreated starch is used. FIG. 2 shows the time course of alcohol fermentation using barley powder in Example 2. In the figure, glucoamylase (
・18AU, mu36AU) and acidic protease (38P
U) Combination 5 E is glucoamylase (018AU, △3
6AU) is used. F indicates that no enzyme agent was added. FIG. 3 shows the time course of alcohol fermentation using wheat flour powder in Example 3. G and H in the figure. (2) shows an example of the enzyme composition shown in Example 3. FIG. 4 shows the change in saccharification over time when corn starch is used. FIG. 5 shows the time course of saccharification when using rice starch. FIG. 6 shows changes over time in the saccharification of cassava starch and sweet potato starch. Patent Applicant (102) Kyowa Hakko Kogyo Co., Ltd. No. 1 (hours) No. 2 (hours) No. 81 (days) No. 3 (days) No. 001 20 40 GO8o 100
11 minutes (poetry) 5th ward I j island day 1 hour C hours 61 audience oo 1-20 Q 60 90
10° warped opening (time) 457-
Claims (4)
ロテアーゼを添加して澱粉を糖化することを特徴とする
澱粉の糖化法。(1) A method for saccharifying starch, which comprises adding glucoamylase and acidic protease to a starchy raw material to saccharify starch.
処理物から選ばれることを特徴とする特許請求の範囲第
１項記載の方法。(2) Starchy raw materials are wheat, barley, oats, and rye. 2. The method according to claim 1, wherein the method is selected from rice, corn, sweet potato and cassosapa, or processed products thereof.
テアーゼを作用させて澱粉を糖化し、これを原料として
アルコール発酵を行わせることを特徴とする無蒸煮アル
コール発酵法。(3) A non-cooking alcohol fermentation method characterized by saccharifying starch by allowing glucoamylase and acidic protease to act on a starchy raw material, and performing alcohol fermentation using this as a raw material.
。 米、とうもろこし、甘藷およびキャノサバ、またはその
処理物から選ばれることを特徴とする特許請求の範囲第
３項記載の方法。(4) Starchy raw materials are wheat, barley, oats, and rye. 4. The method according to claim 3, wherein the material is selected from rice, corn, sweet potato, canola mackerel, or processed products thereof.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58053198A JPS59179093A (en) | 1983-03-29 | 1983-03-29 | Saccharification of starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58053198A JPS59179093A (en) | 1983-03-29 | 1983-03-29 | Saccharification of starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59179093A true JPS59179093A (en) | 1984-10-11 |
Family
ID=12936174
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58053198A Pending JPS59179093A (en) | 1983-03-29 | 1983-03-29 | Saccharification of starch |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59179093A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6255069A (en) * | 1985-09-03 | 1987-03-10 | Aoto Shoten:Kk | Production of sake using corn grits as raw material |
| AU2009201220B2 (en) * | 2008-03-28 | 2010-11-25 | Hu Nan Qiangsheng Medicine Co. Ltd. | Method for producing ethanol from steam exploded sweet potato by fermentation |
| US7842484B2 (en) | 2003-03-10 | 2010-11-30 | Poet Research, Inc. | Method for producing ethanol using raw starch |
| US7919289B2 (en) | 2005-10-10 | 2011-04-05 | Poet Research, Inc. | Methods and systems for producing ethanol using raw starch and selecting plant material |
| US9068206B1 (en) | 2009-03-03 | 2015-06-30 | Poet Research, Inc. | System for treatment of biomass to facilitate the production of ethanol |
| CN107603892A (en) * | 2017-11-06 | 2018-01-19 | 佛山市海天(高明)调味食品有限公司 | One plant of rhizopus ZH805 and its application |
-
1983
- 1983-03-29 JP JP58053198A patent/JPS59179093A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6255069A (en) * | 1985-09-03 | 1987-03-10 | Aoto Shoten:Kk | Production of sake using corn grits as raw material |
| US7842484B2 (en) | 2003-03-10 | 2010-11-30 | Poet Research, Inc. | Method for producing ethanol using raw starch |
| US7919291B2 (en) | 2003-03-10 | 2011-04-05 | Poet Research, Inc. | Method for producing ethanol using raw starch |
| US7919289B2 (en) | 2005-10-10 | 2011-04-05 | Poet Research, Inc. | Methods and systems for producing ethanol using raw starch and selecting plant material |
| AU2009201220B2 (en) * | 2008-03-28 | 2010-11-25 | Hu Nan Qiangsheng Medicine Co. Ltd. | Method for producing ethanol from steam exploded sweet potato by fermentation |
| AU2009201220B8 (en) * | 2008-03-28 | 2011-01-20 | Hu Nan Qiangsheng Medicine Co. Ltd. | Method for producing ethanol from steam exploded sweet potato by fermentation |
| US9068206B1 (en) | 2009-03-03 | 2015-06-30 | Poet Research, Inc. | System for treatment of biomass to facilitate the production of ethanol |
| CN107603892A (en) * | 2017-11-06 | 2018-01-19 | 佛山市海天(高明)调味食品有限公司 | One plant of rhizopus ZH805 and its application |
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