Abstract
A capillary isoelectric focusing (CIEF) method has been developed for the analysis of α-amylase activity in rice koji. The standards of α-amylase and rice koji extracts were successfully separated by CIEF in a large pH gradient. The α-amylase from A. oryzae was found to have pI of 3.7, as determined from the migration times of six standard proteins. A simple method has been developed for the measurement of α-amylase activity in rice koji, and the results were compared with those obtained by the official method. The coefficient of variation (C.V.) of the α-amylase assay was less than 0.5% in both intra-day and inter-day experiments. This CIEF method can be applied to the routine quality control of α-amylase activity in rice koji for the brewing process in sake production.
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