@article{oai:nodai.repo.nii.ac.jp:00000298,
 author = {宮地, 竜郎 and 藤村 朱喜 and 中川 智行 and 鷹野 アユム and MIYAJI, Tatsuro and FUJIMURA Shuki and NAKAGAWA Tomoyuki and TAKANO Ayumu},
 issue = {3},
 month = {2016-04-20},
 note = {ポテトパルプとビートパルプを食品素材として有効に利用する目的で,市販酵素剤を用いたパルプの簡便な液化を試みた。121℃,20分間のオートクレイブ処理によりパルプの単細胞化とデンプンのα化を行い,パルプ中の不溶性成分の液化率は液化後に得られた残渣の乾燥重量より求めた。各種酵素剤を用いたスクリーニングの結果,ペクチナーゼPL,セルラーゼA,ビオザイムA(α-アミラーゼ製剤)が二種のパルプの液化に効果的であった。三種類の酵素剤を組み合わせることで,オートクレイブ処理をしたホテトパルプとビートパルプ中の不溶性成分は,それぞれ89%と59%の液化率で消化された。, With the goal of effective utilization of potato pulp and sugar-beet pulp as foodstuffs, we developed a simple and practical method for partial liquefaction of the pulps through the use of commercial food-processing enzymes. To improve the liquefaction process, swelling of insoluble components and gelatinization of starch in the pulps were performed by autoclaving at 121℃ for 20min prior to enzyme treatment. The liquefaction rates of the components in the autoclaved pulps were calculated from the dry weight of the residue obtained after enzymatic liquefaction. A screen of several commercial enzymes revealed that Pectinase PL, Cellulase A and Biozyme A (α-amylase preparation) were the most efficient enzymes for liquefaction. Using a combination of these three enzymes, the components in the autoclaved potato and sugar-beet pulps were digested with liquefaction rates of 89% and 59%, respectively., E, 4, KJ00004867535, 資料, Research data},
 pages = {147--150},
 title = {ポテトパルプとビートパルプの市販酵素剤による液化},
 volume = {52},
 year = {},
 yomi = {ミヤチ, タツオ and フジムラ, シュキ and ナカガワ, トモユキ and タカノ, アユム}
}