The Properties of Various Enzymes of Shochu koji (Aspergillus kawachii)

Some general properties of shochu koji enzymes were investigated comparing with those of sake koji enzymes and awamori koji enzymes. The activities of a-Amylase (EC 3. 2. 1.1) and glucoamylase (EC 3. 2. 1. 3) of shochu koji (Aspergillus kawachii) at pH 3. 0 (pHof shochu moromi) showed more than 90% of maximum activities, and more than 90% of activities remained after treatment at pH 3. 0, 30°C, 60 min. Both enzymes showed high thermostabilities, and the optimum temperatures of both enzymes were 70°C at pH 5. O. The optimum temperature for raw starch digestion using shochu koji was higher than the others, and the optimum pH was lower. The properties of acid protease (EC 3. 4. 23. 6) and acid carboxypeptidase (EC 3. 4. 16. 1) of three kinds of koji were quite similar respectively.