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탁주류중의 당화작용과 Amylase activity의 변화에 대하여

On the changes of amylase activity and saccharifying ability in Takjoo mashes during the process of brewing

미생물학회지 1968년 6권 4호 p.141 ~ 146
홍순우, 윤권상, 하영칠,
소속 상세정보
홍순우 (  ) - 서울대학교 문리과대학 식물학과
윤권상 (  ) - 서울대학교 문리과대학 식물학과
하영칠 (  ) - 서울대학교 문리과대학 식물학과

Abstract


Takjoo mashes which were collected from the Takjoo breweries in Seoul area were studied on the purpose of detection for the reciprocal actions between amylase activity and saccharifying ability. The results obtained are as follows. Amylase activity was found to be usually high in the primary brewing process as well as the main brewing process. And especially, α-amylase in the primary brewing process showed remarkably high activity, more than 5.0 D.P. per/ml of mash comparing with 3.8 D.P. per ml of mash in the main brewing process. However, it was revealed that the reducing sugar contents in the primary brewing process were much higher in its average contents, 5.5%, than 1.1% in the main brewing process.

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