Suppr超能文献

米曲中α-淀粉酶活性快速简易测定方法的开发与评价

Development and Evaluation of Rapid and Simple Assay Method for α-Amylase Activity in Rice Koji.

作者信息

Oda Ken, Shimamoto Kazumi, Yamasaki Risa, Shimoji Kazuhiko, Bakke Mikio, Suzuki Shigeya, Goshima Tetsuya, Akao Takeshi

机构信息

National Research Institute of Brewing, Higashihiroshima, Hiroshima, Japan.

Food Technology Research Center, Hiroshima Prefectural Technology Research Institute, Minami-ku, Hiroshima, Japan.

出版信息

J Food Sci. 2025 Aug;90(8):e70344. doi: 10.1111/1750-3841.70344.

Abstract

A chromogenic substrate assay using 2-chloro-4-nitrophenyl-6-azido-6-deoxy-β-maltopentaoside (G5 method) is one of the official analytical methods for α-amylase activity in rice koji for sake-brewing. Although it is useful because of its rapidity, simplicity, and accuracy, there are concerns about unavailability of the substrate in near future. In this study, an alternative assay using 4,6-O-ethylidene-α-4-nitrophenyl-maltoheptaoside (G7 method) was developed as a method that can be measured using the same procedure as the G5 method. α-Amylase in the sample and the coupled enzymes, glucoamylase and α-glucosidase, hydrolyzes the substrate, and the resulting chromophore, measured at 400 nm, was directly proportional to the α-amylase activity. As the G7 method exhibited good precision, repeatability, and linearity with the G5 method for 41 kinds of rice koji (y = 1.096x, R = 0.996), it is useful for the determination of α-amylase activity in rice koji. When switching the G5 method to the G7 method, it should be noted that the G7 method tends to exhibit ca. 10% higher values than the G5 method as an average. Moreover, the ratios of the measurement values between the G7 and G5 methods can vary from 1.02 to 1.38 depending on the rice koji samples. Evaluation of K values suggested that the catalytic properties of α-amylase for the G7 and G5 methods can vary among rice koji samples. Therefore, if the G7 method is used instead of the G5 method, the comparison of assay results of the two methods for the target koji sample is preferable to ensure data compatibility. PRACTICAL APPLICATION: The previous chromogenic substrate assay, which is one of the official analytical methods for α-amylase activity in rice koji for sake-brewing, may become unavailable in near future. The alternative method was developed while maintaining simplicity and rapidity. It should be noted that the new method tends to exhibit ca. 10% higher values than the previous chromogenic substrate method. Checking the compatibility of two methods for each target koji seems to be desirable if the new method is used as the substitute for the previous method.

摘要

使用2-氯-4-硝基苯基-6-叠氮基-6-脱氧-β-麦芽五糖苷的显色底物测定法(G5法)是清酒酿造用米曲中α-淀粉酶活性的官方分析方法之一。尽管它因其快速、简便和准确而有用,但人们担心在不久的将来该底物无法获得。在本研究中,开发了一种使用4,6-O-亚乙基-α-4-硝基苯基麦芽七糖苷的替代测定法(G7法),作为一种可以使用与G5法相同程序进行测量的方法。样品中的α-淀粉酶以及偶联酶糖化酶和α-葡萄糖苷酶水解底物,在400nm处测量得到的发色团与α-淀粉酶活性成正比。由于G7法对41种米曲表现出良好的精密度、重复性和与G5法的线性关系(y = 1.096x,R = 0.996),它可用于测定米曲中的α-淀粉酶活性。当将G5法转换为G7法时,应注意G7法的平均值往往比G5法高约10%。此外,根据米曲样品的不同,G7法和G5法的测量值之比在1.02至1.38之间变化。对K值的评估表明,米曲样品中α-淀粉酶对G7法和G5法的催化特性可能有所不同。因此,如果使用G7法代替G5法,为确保数据兼容性,最好对目标曲样品的两种方法的测定结果进行比较。实际应用:先前的显色底物测定法是清酒酿造用米曲中α-淀粉酶活性的官方分析方法之一,可能在不久的将来无法使用。在保持简便性和快速性的同时开发了替代方法。应注意,新方法的数值往往比先前的显色底物法高约10%。如果使用新方法替代先前的方法,对每个目标曲检查两种方法的兼容性似乎是可取的。

文献检索

告别复杂PubMed语法,用中文像聊天一样搜索,搜遍4000万医学文献。AI智能推荐,让科研检索更轻松。

立即免费搜索

文件翻译

保留排版,准确专业,支持PDF/Word/PPT等文件格式,支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述,25分钟生成高质量综述,智能提取关键信息,辅助科研写作。

立即免费体验