한국식품영양학회지 (The Korean Journal of Food And Nutrition)
- 제7권1호
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- Pages.51-57
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- 1994
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- 1225-4339(pISSN)
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- 2287-4992(eISSN)
Aspergillus usamii mut. shirousamii S1에 의한 밀가루누룩 제조시 Amylase와 Pretense의 생산조건
Conditions for the Production of Amylase and Pretense in Marking Wheat Flour Nuluk by Aspergillus usamii mut. shirousamii S1
초록
A nuluk, a Korean traditional koji for brewing, was made with wheat flour and Aspergillus usamii mot. shirousamii S1 which had strong abilities in producing amylase and protease. The cultural conditions for the production of saccharogenic and proteolytic enzymes were tested. The productivities of saccharogenic and dextrogenic enzymes were improved when nuluk was made with unsteamed wheat flour as compared with steamed one, but those of proteolytic enzyme and organic acid were reduced. The addition of water containing 0.5% of hydrochloric acid was unfavorable for the production of saccharogenic, dextrogenic and proteolytic enzymes. The optimum ratios of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme were 32% and 28%, respectively on the basis of wheat flour. The optimum temperatures for the production of saccharogenic enzyme and proteolytic enzyme were 36