The Korean Journal of Food And Nutrition (한국식품영양학회지)
- Volume 6 Issue 2
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- Pages.96-102
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- 1993
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Conditions for the Production of Amylase and Protease in Making Wheat flour Nuluk by Rhizopus japonicas T2
Rhizopus japonicus T2에 의한 밀가루 누룩 제조시 Amylase와 Protease의 생산조건
Abstract
A Nuluk, a Korean traditional koji for brewing, was made with wheat flour and Rhizopus japonicus T2 which had a good aroma and strong abilities in producing saccharogenic and proteolytic enzymes, and cultural conditions for the production of those two enzymes were tested. The productivity of saccharogenic enzyme was markedly improved when Nuluk was made with unsteamed wheat flour as compared with that with steamed one, but that of acid protease was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of saccharogenic enzyme and neutral protease. The optimum ratio of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme was 28% on the basis of wheat flour. The productivity of saccharogenic enzyme was enhanced "when the Nuluk was molded after 10~20 hours precultivation but that of proteolytic enzyme was reduced as compared with no molding. The optimum temperature for the production of saccharogenic enzyme was 28f and that of proteolyic enzyme was also 28