Studies on Application of Starch Part I. Action of Amylase on Starch Agar-gel-plate

전분이용(澱粉利用)에 관한 연구(硏究)(제(第) 1 보(報)) Starch Agar-gel-plate를 이용(利用)한 Amylase 활성(活性) 측정법(測定法)

  • 유주현 (연세대학교 이공대학 식품공학과) ;
  • 추경희 (연세대학교 이공대학 화학공학과) ;
  • 홍윤명 (연세대학교 이공대학 화학공학과) ;
  • 유마계 (동경대학교 농학부 농예화학과)
  • Published : 1970.06.28


The amylase was0 incubated in a 9mm hole on the starch agar gel plate bored with a cork borer. When 0.1N-iodine solution sprayed on the plate, the formed uncolored zone were observed. An activity of amylase has been determined by measurement of diameter of the uncolored zone. We named this method 'cork borer method'. When amylase was incubated on the starch agar gel plate, the following points were obtained. 1) The optimum pH for the formation of the zone in case of amylases(Biotex, Spitase) which produced by Bacillus is neutrality and alkali, while that for Glucoamylase, Biodiase, and Mucorrennin which produced by Rhizopus and Mucor is from 5 to 7. 2) The diameter of the zone was increased by the incubation time and amylase activity. 3) The zone was easily formed at low level of starch concentration and was formed much bigger than at $50^{\circ}C\;than\;at\;10^{\circ}C$. From the above results, after malting the starch agar gel plate, keeping constant concentration of the starch, the measurement of amylase activity is in efficiency upon the constant reaction time and temperature.