魚醤に含まれる蛋白加水分解物に関する研究
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This is a study of nitrogen compounds in fish sauces. The fish sauces used for this experiments are the shottsuru in Akita prefecture and the "Nam pla" pickked in Thailand. The results are as follows. (1) There were six peaks in the gel filtration profiles of the shottsuru fermented during 2 years. One peak was in high molecular weight area , anothere five peaks were in low molecular weight area. These results showed that fish proteins were not hydrolyzed thoroughly by autolysis, and there were mixtures of fish proteins and low molecular weight peptides in the shottsuru.(2) In the gel filtration profiles of the marketed shottsuru, which was matured during five years, there was no peaks in high molecular weight area and few peaks in low molecular weight area were smaller than the peaks of the shottsuru fermented during 2 years. The absorption at 280 nm of the marketed shottsuru was lower than the shottsuru fermented during 2 years. It showed that high molecular weight nitrogen compounds were hydrolyzed to low moleculer weight compounds by the autolysis.(3) The gel filtration profiles of the "Nam pla" showed that the peaks in high moleculer weight area were decreasing and the peaks in low moleculer weight area were increasing during ripening. In low moleculer weight area, the absorption at 280 nm was inclined to be high during ripening .(4) There were 17 kinds of free amino acid, which included essential amino acids without tryptophan, in the "Nam pla" fermented during a month.(5) The "Nam pla, " fermented during a month, contained 1.6 times free amino acids as much as that in the marketed shottsuru, which quantity of free amino acids was least. These results showed that the "Nam pla" was ripened more rapidly than the shottsuru.(6) In the lml of "Nam pla" fermented during 12 months, 73μ mol of glutamic acids and 64 μ mol of alanines. It showed glutamic acids and alanines constituted the tast of "Nam pla" with tasty peptides.
- 聖霊女子短期大学の論文
- 1997-03-31
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