@article{oai:kpu.repo.nii.ac.jp:00004690,
 author = {今原, 広次 and Imahara, Hirotsugu},
 journal = {京都府立大學學術報告. 農學, The scientific reports of Kyoto Prefectural University. Agriculture},
 month = {Sep},
 note = {醤油麹より分離せるアミラーゼ力及びプロティナーゼ力共に強力なるAspergillus属一株(As-16号)に就てその酵素力に対する塩類の影響を検討した。1)20%食塩溶液中で麩麹を浸漬すると, 両酵素共10&acd;20日で著しく失活するが, この場合0℃, 20℃では比較的失活は少く, 40℃では大であつた。2)Cationによる影響は(Hg)^<++>, (Ag)^+, (Cd)^<++>, (Sn)^<++>, (Pb)^<++>によりアミラーゼが又(Hg)^<++>, (Ag)^+, (Cu)^<++>によりプロティナーゼが強く失活された。又(Mg)^<++>, (Zn)^<++>はアミラーゼの活性に対し促進的に作用するが, プロティナーゼに就いてはかかる作用を示すCationは認められなかつた。3)Anionによる影響は両酵素共(JO)_3^-, (ClO)_3^-, (Cr)_2O_7^<-->, FeCN_6^<--->及びFeCN_6^<---->の如き酸化還元に関連するIonによつてのみかなりの失活を認め, 他のAnionによる顕著な影響は見られずCN^-, (CrO)_4^<-->がアミラーゼに対してのみ若干の阻害的影響を示した程度であつた。4)NaClによる両酵素の失活は(CI)^-よりもNa^+による影響が大なる如く推察される。即ち(CaCl)_2及び(AlCl)_3の10%溶液中に麹を浸漬する場合, NaClと同様(AlCl)_3により両酵素共に強く失活されるが(CaCl)_2によつてはその失活は, 比較的低率に止まる事を認めた。, Previously Prof. Nakahama and Imahara isolated a strain of Aspergillus sp. which produced much amylase and proteinase from soja koji. I have studied on the halophilic properties of the amylase and the proteinase in the koji made by this strain. I could see that the both enzymes in it were inactivated by the steeping the koji in high concentrate sodium chloride solution and were far more weakened at higher temperature as 40℃ than the lower. The influence of various cations and ainons to the two enzymes were studied upon they were incubated at 20℃. In presence of the cations; (Hg)^<++>, (Ag)^+, (Cd)^<++>, (Sn)^<++> and Pb^<++>, the amylase activity was decreased, while the cations, (Mg)^<++> and (Zn)^<++>, increased it. The proteinase activity was decreased in presence of cotions, (Hg)^<++>, (Ag)^+ and (Cu)^<++>. The anions, (ClO)_3^-, (JO)_3^-, (Cr)_2O_7^<--->, Fe(CN)_6^<---> and Fe(CN)_6^<--->, decreased the activities of the both enzymes. I suppose that the actions of the anions are belonge to the oxydoreductive system and no specific action according to the kinds of anions are shown and the influence of NaCl to these enzymes is more owing to the cations in it, (Na)^+, than the anion, (Cl)^-. I showed the influence of (Al)^<+++> to the activities of the two enzymes was obvious, but that of (Ca)^<++> was not.},
 pages = {134--138},
 title = {醤油麹菌のアミラーゼ及びプロティナーゼに就て耐塩性及び無機イオンの影響(農芸化学部門)},
 volume = {12},
 year = {1960},
 yomi = {イマハラ, ヒロツグ}
}