@article{oai:u-ryukyu.repo.nii.ac.jp:02002918,
 author = {当山, 清善 and 石原, 昌信 and 与那覇, 和雄 and Toyama, Seizen and Ishihara, Masanobu and Yonaha, Kazuo},
 issue = {35},
 journal = {琉球大学農学部学術報告, The Science Bulletin of the Faculty of Agriculture. University of the Ryukyus},
 month = {Dec},
 note = {生甘藷組織の酵素による崩壊・液状化機構を明らかにする目的で, 各種糸状菌の麸麹から調製した酵素液について生甘藷崩壊活性を調べるとともに, 本酵素活性と生甘藷組織の液状化との関係について調べた。各種糸状菌の生甘藷崩壊活性が認められ, 中でもAsp. saitoi 3295及びAsp. niger 3280に高い活性がみられた。両菌株酵素による生甘藷及びペクチン分解性は酵素濃度と酵素反応時間に比例して増加した。Asp. saitoi酵素では生甘藷磨砕物の液状化はみられなかったが, Asp. niger酵素で液状化がみられた。Asp. saitoi酵素は, Asp. niger酵素よりも生甘藷崩壊及びペクチン分解性が高かったが, 濾紙及びCMC糖化活性は低かった。Asp. saitoi酵素とセルラーゼを同時に加えても生甘藷の崩壊は促進されなかった。しかし, セルラーゼ標品は生甘藷組織に作用し, 高分子ペクチンを可溶化した。生甘藷磨砕物にAsp. saitoi酵素及びセルラーゼを単独で添加しても液状化はみられなかったが, 両酵素を同時に加えると液状化することが明らかになった。, The enzymatic degradation of the raw sweet-potato tuber-tissues was examined. As the result of screening test, the crude enzymes of Asp. saitoi and Asp. niger were found to degrade the raw sweet-potato tuber-disks so strongly to cause maceration of these tissues. Among the strains used in this experiment, Asp. saitoi gave the highest macerating activity. The degree of degradation of the raw sweet-potato disks and pectin from citrus was dependent upon the enzyme concentration and incubation time. The minced, raw sweet-potato tuber-tissues was liquefied by an addition of the enzyme from Asp. niger and not by that of enzymes from Asp. saitoi. The enzymes from Asp. niger showed a higher activity against filter paper (FP) and carboxymethylcellulose than those of Asp. saitoi did. The combined action of Asp. saitoi enzyme and Meicelase could not accelerate the degradation of pectic substances in the tuber tissues. On the other hand, with this combination of enzymes, the minced tuber tissues were almost completely macerated and liquefied., 紀要論文},
 pages = {37--44},
 title = {酵素による生甘藷組織の分解(農芸化学科)},
 year = {1988}
}