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- W2513830419 abstract "Sake contains unfermentable oligosaccharides such as isomaltose, nigerose, kojibiose, panose, isomaltotriose besides glucose. These oligosaccharides occupying 10-25% of total sugarsin commercial sake appear at the comparatively early stages of the sake fermentation.Threshold values for the oligosaccharides were shown. Transglucosidase was applied to sake manufacture to enforce the unfermentable oligosaccharidesin the resulting sake. A part of steamed rice was saccharified with an enzyme preparation. containing α-amylase, acid protease, and transglucosidase to yield a saccharified slurry mainly consistedof the unfermentable oligosaccharides and the slurry was added to main fermentation mash. Theunfermentable sugars increased to give about 60% of the total sugars. Unfermentable sugar preparationwas produced by saccharifying starch with an enzyme preparation containing a-amylase or?A-amylase and transglucosidase. Glucose contaminated to the preparation was removedd by activecarbon treatment. The sugar preparation was added to a synthetic sake to improve the taste. Analytical method of the oligosaccharides by a high performance liquid chromatographywas examined." @default.
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- W2513830419 date "1981-01-01" @default.
- W2513830419 modified "2023-10-17" @default.
- W2513830419 doi "https://doi.org/10.5458/jag1972.28.109" @default.
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