A Simultaneous Assay Method for L-Glutamate and L-Pyroglutamate Contents in Soy Sauce Using a 5-Oxoprolinase (without ATP Hydrolyzing Activity)
スポンサーリンク
概要
- 論文の詳細を見る
L-Glutamine and L-glutamate, which are important flavor components in soy sauce, are converted to L-pyroglutamate during brewing. Therefore, It is necessary that the L-glutamate and L-pyroglutamate contents can be measured accurately. We developed a simultaneous assay method for L-glutamate and L-pyroglutamate by using 5-oxoprolinase (without ATP hydrolyzing activity) and glutamate oxidase. By this method, the L-pyroglutamate could be measured accurately in a range of 0.05 to 1.0mM in the presence of 1.0mM L-glutamate. This system is effective for process and quality controls.
- 社団法人日本農芸化学会の論文
- 2001-02-23
著者
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ODA Kohei
Department of Applied Biology, Kyoto Institute of Technology
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Oyama H
Kyoto Inst. Technol. Kyoto Jpn
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Murao Sawao
Department of Agricultural Chemistry, College of Agriculture, University of Osaka Prefecture
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Murao S
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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Murao S
Department Of Applied Biological Chemistry College Of Agriculture University Of Osaka Prefecture
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Morikawa Shin-ya
School Of Pharmaceutical Sciences Nagasaki University
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Oyama Hiroshi
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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NUMATA Atushi
Osaka University of Pharmaceutical Sciences
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NISHIMURA Atsuhisa
Research Laboratory, Ichibiki Co., Ltd.
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ITOH Homare
Research Laboratory, Ichibiki Co., Ltd.
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Nishimura Atsuhisa
Research Laboratory Ichibiki Co. Ltd.:department Of Applied Biology Faculty Of Textile Science Kyoto
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Oda Kohei
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Murao S
Sojo Univ. Kumamoto Jpn
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Murao Sawao
Department Of Agricultural Chemistry College Of Agriculture University Of Osaka Prefecture
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Itoh Homare
Research Laboratory Ichibiki Co. Ltd.
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Oda K
Department Of Applied Biology Faculty Of Textile Science Kyoto Institute Of Technology
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Numata Atsushi
Research Laboratory Ichibiki Co. Ltd.:department Of Applied Biology Faculty Of Textile Science Kyoto
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Nishimura A
Research Institute For Advanced Science And Technology Osaka Prefecture University
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MURAO SAWAO
Department of Applied Microbial Technology, Kumamoto Institute of Technology
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