酵素消化による醤油製造に関する研究 : (第3報)Buffered Paper Chromatographyによる無監醸造品中のGlutamic acidの定量

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Mc FARREN, LEVY and CHUNG have reported on the buffered paper chromatography. According to their studies, several amino acids were completely separated from one another by employing one-dimensional buffered paper chromatography. For example, glutamic acid, aspartic acid, glycine and serine were completely separated at pH 10 In the previous paper, this author reported on the estimation of amino acids by two-dimentiona1 paper chromatography. If one-dimensional method, however, were used for quantitative analysis, the efficiency of estimation would be very much increased. In this paper, the study for this purpose has been reported.1) The area of spot developed on filter paper was found to be a simple function of the concentration of glutamic acid.2) The Rf values of the amino acids were very changeable by Cl ion.3) Applying this method to the enzymatic digestion of soy bean cake, the behavior of glutamic acid was observed. The results showed that only 25〜30% of glutamic acid in the raw material was isolated by enzymatic digestion for 4〜6 days.
社団法人日本生物工学会の論文
1955-01-15