Abstract
黒麹アミラーゼを生澱粉に作用せしめ次の事が明かとなった. (1) 生澱粉の糖化は吸着アミラーゼにより行われる. (2) 各種生澱粉の糖化の難易は生澱粉へのアミラーゼ吸着量と平行関係にあって,アミラーゼを吸着しやすい澱粉ほど容易に糖化される. (3) 黒糖アミラーゼの生澱粉の糖化至適pHは3.6附近で,このpHでは吸着アミラーゼ量も亦最高であった.
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