Shochu Koji Microstructure and Starch Structure during Preparation

• 資料種別: 記事
• タイトル: Shochu Koji Microstructure and Starch Structure during Preparation
• 著者・編者: Tiantian Wang; Isao Hanashiro; Yumiko Yoshizaki; Yuki Kobashi; Suzuka Noda; Kayu Okutsu; Taiki Futagami; Hisanori Tamaki; Kazunori Takamine
• 著者標目: Tiantian Wang; Isao Hanashiro; Yumiko Yoshizaki; Yuki Kobashi; Suzuka Noda; Kayu Okutsu; Taiki Futagami; Hisanori Tamaki; Kazunori Takamine
• タイトル（掲載誌）: Journal of applied glycoscience
• 巻号年月日等（掲載誌）: 70(4):2023
• 掲載巻: 70
• 掲載号: 4
• 掲載ページ: 109-117
• 掲載年月日（W3CDTF）: 2023
• ISSN（掲載誌）: 1344-7882
• ISSN-L（掲載誌）: 1344-7882
• 出版事項（掲載誌）: Tokyo : Japanese Society of Applied Glycoscience
• 出版地（国名コード）: JP
• 本文の言語コード: eng
• NDLC: ZP24
• 対象利用者: 一般
• 所蔵機関: 国立国会図書館
• 請求記号: Z78-A693
• 連携機関・データベース: 国立国会図書館 : 国立国会図書館雑誌記事索引; https://ndlsearch.ndl.go.jp
• 書誌ID（NDLBibID）: 033275678; http://id.ndl.go.jp/bib/033275678
• 整理区分コード: 632

• 要約等: <p>In this study, we investigated the changes in composition, microstructure, and starch molecular structure of shochu koji during preparation. We observed that the gelatinized and outer part of starch was decomposed in priority during the early and middle preparation stages. The gap between the starch granules increased with the delayed time. Finally, the koji microstructure became spongy. Shochu koji mold produced two α-amylases in different expression manners. Acid-labile α-amylase was produced in the early and middle preparation stages. Acid-stable α-amylase and saccharification power were produced in the middle and late stages. Throughout the koji preparation, reducing sugars content reached approximately 13-20 % of the total sugar content, with glucose representing over 70 % of the reducing sugars. α-Glucan fragments with C chains of degree of polymerization (DP) 4-73 were observed in the early and middle stages (<23 h), indicating the degradation of amylopectin at long B chains. In the latter stage, the amount of C chains of DP 6-30 decreased, while the longer C chains (DP 30<) did not change. These results showed that acid-labile α-amylase, acid-stable α-amylase, and saccharification enzymes including glucoamylase and α-glucosidase work preferentially on the amorphous regions of starch granules, and cooperative action of these enzymes during koji preparation contributes to the formation of the observed microstructure. Our study is the first report on the decomposition schemes of starch and the microstructure forming process in shochu koji.</p>
• DOI: 10.5458/jag.jag.jag-2023_0006; https://doi.org/10.5458/jag.jag.jag-2023_0006
• 関連情報（URI）: http://id.ndl.go.jp/bib/033275678; https://ndlsearch.ndl.go.jp/books/R000000004-I033275678; https://www.jstage.jst.go.jp/article/jag/70/4/70_jag.JAG-2023_0006/_pdf
• 参照: The expression profiles of acid-stable α-amylase and acid-labile α-amylase of Aspergillus luchuensis mut. Kawachii effect on the microstructure of koji and alcohol fermentation; https://cir.nii.ac.jp/crid/1360009142635992832; Characteristics of acid-stable α-amylase production by submerged culture of Aspergillus kawachii; https://cir.nii.ac.jp/crid/1360284918863036672; A PHOTOMETRIC ADAPTATION OF THE SOMOGYI METHOD FOR THE DETERMINATION OF GLUCOSE; https://cir.nii.ac.jp/crid/1360292621537374592; Some Distinguishable Properties between Acid-Stable and Neutral Types of α-Amylases from Acid-Producing Koji; https://cir.nii.ac.jp/crid/1360565169113694592; Formation of acid-labile α-amylase during barley-koji production; https://cir.nii.ac.jp/crid/1360566393839863680; Degradation of Raw Starch Granules by α-Amylase Purified from Culture of Aspergillus awamori KT-11; https://cir.nii.ac.jp/crid/1360574095879296384; Molecular cloning and determination of the nucleotide sequence of a gene encoding an acid-stable α-amylase from Aspergillus kawachii; https://cir.nii.ac.jp/crid/1360847868816730752; Staling of Bread: Role of Amylose and Amylopectin and Influence of Starch‐Degrading Enzymes; https://cir.nii.ac.jp/crid/1360855571015570816; Polymodal distribution of the chain lengths of amylopectins, and its significance; https://cir.nii.ac.jp/crid/1361699995757843968; NOTES ON SUGAR DETERMINATION; https://cir.nii.ac.jp/crid/1361981471153916160; Examination of the structure of amylopectin molecules by fluorescent labeling; https://cir.nii.ac.jp/crid/1362544418869325312; Characteristic odour compounds in<i>shochu</i>derived from rice<i>koji</i>; https://cir.nii.ac.jp/crid/1362544420140367616; Analytical, Biochemical and Physicochemical Aspects of Starch Granule Size, with Emphasis on Small Granule Starches: A Review; https://cir.nii.ac.jp/crid/1363107369509011200; Residual amylopectin structures of amylase-treated wheat starch slurries reflect amylase mode of action; https://cir.nii.ac.jp/crid/1363951795277105920; Examination of molar-based distribution of A, B and C chains of amylopectin by fluorescent labeling with 2-aminopyridine; https://cir.nii.ac.jp/crid/1364233270757040896; 第三燐酸曹達を用いる半微量糖定量法; https://cir.nii.ac.jp/crid/1390001204535535872; 白麹のβ-グルコシダーゼ活性と甘藷焼酎香気への寄与; https://cir.nii.ac.jp/crid/1390001206101331840; Acid-stable α-amylase of black Aspergilli part III. Separation of acid-stable α-amylase and acid-unstable α-amylase from the same mold amylase preparation; https://cir.nii.ac.jp/crid/1390001206468705792; Purification and some properties of acid-stable α-amylase from shochu-koji (Aspergillus kawachii); https://cir.nii.ac.jp/crid/1390282681445213312; Citrate exporter enhances both extracellular and intracellular citric acid accumulation in the koji fungi Aspergillus luchuensis mut. kawachii and Aspergillus oryzae; https://cir.nii.ac.jp/crid/1521136281005385088; Development of a heat-processing method for koji to enhance its antioxidant activity; https://cir.nii.ac.jp/crid/1521980705542704512; Manufactural impact of the solid-state saccharification process in rice-flavor baijiu production; https://cir.nii.ac.jp/crid/1522543655818673920
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: Japan Link Center; https://japanlinkcenter.org/top; 雑誌記事索引データベース; https://ndlsearch.ndl.go.jp; Crossref; https://www.crossref.org; 科学研究費助成事業データベース; https://kaken.nii.ac.jp/ja
• 書誌ID（NDLBibID）: 033275678; http://id.ndl.go.jp/bib/033275678