세균 amylase 의 내열성에 관한 연구(2보) : Alcohol 류와 탄수화물의 영향에 대하여 Effect of Alcohols and Carbohydrate = Studies on the Heat Resistance of Bacterial Amylase(part 2)

다국어 초록 (Multilingual Abstract)

This experiment was carried out to investigate the effects of alcohols and carbohyrates upon heat resistance of the amylase produced by Bacillus
subtilis var. M-181.
The results obtained are as follows:
1) Alcohols showed the effects of increasing heat resistance in the order of glycerin, propylene glycol, ethylene glycol, ethanol and methanol, while higher monohydroxy alcohol and dipropylene glycol affected reversely.
2) Inositol affected on heat resistance of the amlase better than sugar alcohols which effects were in the order of mannitol, dulcitol and sorbitol.
3) Monosaccharides affected on heat resistance of the amylase in the order of mannose, galactose, xylose, glucose, arabinose, rhamnose and fructose.
4) Among oligosaccharides, the effects of increasing heat resistance were recognized in the order of melibiose, lactose, maltose and sucrose.
5) Polysaccharides showed the effects of increasing heat resistance in the order of glycogen, soluble starch and dextrin, while the effects of inulin were not recognized.