Bacillus subtilis var. M-181 생산(生産)한 amylase의 내열성(耐熱性)에 미치는 alcohol류(類)와 탄수화물(炭水化物)의 영향(影響)을 검토(檢討)하였다. 그 결과(結果)는 다음과 같다. 1. Alcohol류(類)에서는 glycerin, propylene glycol, ethylene glycol, ethyl alcohol, methyl alcohol 등(等)의 순(順)으로 내열성증가(耐熱性增加)의 효과(?果)가 있었으며 고급일가(高級一價) alcohol 과 dipropylene glycol 은 역효과(逆?果)를 나타냈다 2. Inositol은 당(糖) alcohol 보다 효과(?果)가 컸으며 당(糖) alcohol 중(中)에서는 mannitol, dulcitol, sorbitol의 순(順)으로 내열효과(耐熱效果)가 있었다. 3. 단당류(單糖類)에서는 mannose, galactose, xylose, glucose, arabinose, rhamnose, fructose 등(等)의 순(順)으로 내열효과(耐熱效果)가 있었다. 4. 소당류(小糖類)에서는 melibiose, lactose, maltose, sucrose, raffinose등(等)의 순(順)으로 내열효과(耐熱效果)가 있었다. 5. 다당류(多糖類)에서는 glycogen, soluble starch dextrin 등(等)의 순(順)으로 내열효과(耐熱效果)가 있었으며 inulin의 내열성(耐熱性) 증가효과(增加效果)가 인정(認定)할수 없었다.
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.
