What You Need to Know
Alpha- and glucoamylases from Aspergillus oryzae (koji) hydrolyze α-1,4 and α-1,6 glycosidic bonds in amylose/amylopectin, producing maltose, glucose, and limit dextrins. Optimal at pH 4.0-5.5 with zinc cofactors.
Fundamental for creating fermentable substrates in sake, amazake, and koji-based miso without external sugar addition.
Key Parameters
Temperature
20°C
15°C - 30°C
Time
1 hour
30 minutes - 2 hours
Equipment
Large mixing bowlMeasuring cups and spoonsThermometerStirring spoonCheesecloth or fine-mesh strainer
Steps
- 1.
Sake kasu (Japan): Lees from saccharification provide residual enzymes for marinades
- 2.
Mirin production (Kyushu): Partial saccharification creates balanced sweetness
The Science
Primary Reaction
Hydrolysis of starch → maltose + glucose (C6H10O5)n + nH2O → nC12H22O11 → 2nC6H12O6