Abstract
Enzymes trapped in fungal cell wall and free enzymes produced by koji molds were measured separately. Little differences in a tendency for trapping were recognized between Aspergillus oryzae and A. kawachii. More enzymes were trapped in liquid cultures, while the ratios of the trapped enzymes decreased in solid cultures. More than 80% of α-glucosidase and more than 50% of glucoamylase were trapped in liquid cultures; moreover, 10%-20% of the enzyme was trapped even in α-amylase. In solid culture, more than 20% of glucoamylase and more than 20% of a-glucosidase were still trapped, but the trapped a-amylase was negligible. The tendency of trapping was, α-amylase <glucoamylase <α-glucosidase, which was in order of molecular weight. The pH stability of a trapped enzyme was greater than that of a free one.
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