@article{oai:u-ryukyu.repo.nii.ac.jp:02003546,
 author = {当山, 清善 and 宮里, 興信 and Toyama, Seizen and Miyazato, Koshin},
 issue = {14},
 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 = {Oct},
 note = {泡盛友種麹並びに麹中から分離されたAsp.awamori Type 29-2の麸麹抽出液を用いてアミラーゼ及びプロテアーゼの2,3の性質を検討した結果次のことが明らかになった。1)α及びβ-アミラーゼの生成は培養後50時間で最高に達した。2)α及びβ-アミラーゼの作用至適pHはそれぞれ4.5∿6.2,3.5∿7.0にあった。3)β-アミラーゼ活性の作用至適温度は50℃にあり, 55℃以上では暫時減少した。また酵素液をpH5.0以下に40℃, 30分間保つとその活性は急激に不活性化された。4)プロテアーゼの生成は培養後30∿60時間にあり, 70時間以後では活性を殆んど示さなかった。プロテアーゼ活性の作用至適pHを検討した結果pH2.7に強い活性があり, pH5.5に弱い活性のピークがあった。, By using a strain 29-2 of Aspergillus awamori type isolated from awamoriTomodane-KojiorKoji, some properties of amylase and protease were investigated. The results obtained were as follows : 1) The maximum production of α-and β-amylase were obtained within 50 hours when the strain was cultured on wheat-bran (Koji). 2) The optimum pH of α-amylase activity was in the range of pH values from 4.5 to 6.2,and that of β-amylase activity was from 3.5 to 7.0. 3) The optimum temperature for the activity of β-amylase was 50℃, and gradually decreased above 55℃. 4) The activity of β-amylase was stable above pH 5.0 when incubated at 40℃ for 30 minutes, but it was rapidly inactivated below pH 5.0. 5) The highest activity of protease at pH 2.7 on milk casein as a substrate was found between 30 to 60 hours after cultivation on wheat-bran. The maximum peaks of the protease activity on milk casein were present at pH 2.7 and 5.5,and the peak of the former was higher than that of the latter., 紀要論文},
 pages = {161--166},
 title = {泡盛麹菌に関する研究(第 2 報) : 泡盛醸造所から分離された泡盛麹菌のアミラーゼ及びプロテアーゼの 2,3 性質について(農芸化学科)},
 year = {1967}
}