醤油火入れ〓生成に及ぼす因子の性質とその分画 : 醤油火入れ〓に関する研究(第2報)

概要

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Commercial soy sauce containied some fractors which accelerated sediment formation near at 60℃ from the high molecular weight fraction of raw soy sauce and inhibited 30〜60% of the sediment formation near at 85℃.These factors were present in low molecular weight fraction of soy sauce, acted constantly at the pH level and NaCl concentration of soy sauce, but the amount of sediment depended upon the quantity of high molecular weight fractioin in raw soy sauce. Also the factors were stable after heating for two hours at 85℃. The molecular weight of these factors were suggested to be less than 500,as the result of ultrafiltratioin. On a gel filtratioin profile with Sephadex G-10,at least three peaks, which had amino or sugar groups, accelerated sediment formation at 60℃ from the high molecular weight fraction of raw soy sauce, and other one peak inhibited the sediment formation at 85℃.
社団法人日本生物工学会の論文
1990-03-25