Critical Importance of α-Glucosidase Contained in Rice Kernel for Alcohol Fermentation of Rice Polish.

IWATA H; SUZUKI T; TAKAHASHI K; ARAMAKI I

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J-GLOBAL ID：200902186174620316 Reference number：02A0337391

Critical Importance of α-Glucosidase Contained in Rice Kernel for Alcohol Fermentation of Rice Polish.

米粒に含まれるα-グルコシダーゼの米糠アルコール発酵での重要性

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Material：
Volume： 93 Issue： 3 Page： 296-302 Publication year： Mar. 25, 2002
JST Material Number： G0535B ISSN： 1389-1723 CODEN： JBBIF6 Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Sake(=rice wine) , Applications of enzymes

Reference (19)：

1. David, F. H.: Rice bran and polish, p. 272–300. In Rice chemistry and technology. American Association of Cereal Chemists, Inc., St. Paul, MN (1972).
2. Yamada, S.: Sake brewing with use of byproduct. J. Brew. Soc. Japan, 36, 265–269 (1941). (in Japanese)
3. Nunokawa, Y., Nagatani, M., Doi, S., and Shimazaki, S.: Studies on shotyu and mirin making with use of rice polish. J. Brew. Soc. Japan, 71, 877–880 (1976). (in Japanese)
4. Iwata, H., Nagano, T., Shiokawa, K., and Suzuki, A.: Development of a new alcoholic beverage made from noncooked rice bran. J. Brew. Soc. Japan, 93, 139–147 (1998). (in Japanese)
5. Sun, Z. and Henson, C. A.: A quantitative assessment of the importance of barley seed α-amylase, β-amylase, debranching enzyme, and α-glucosidase in starch degradation. Arch. Biochem. Biophys., 284, 298–305 (1991).

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