味噌中の糖類に就いて (第2報) : 遊離糖の検索並に定量

概要

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1) The free sugars contained in miso were detected by the multiple paper chromatography. As monosaccharides, glucose, fructose, galactose, arabinose and xylose were detected.Eight oligosaccharides (labelled as e, f, g, h, i, j, k and l spots in Fig. 1) were all unfermentable sugars. The spots e, f, g, h, i, j, k and l have been determined as sakebiose, kojibiose, isomaltose, melibiose, panose, dextrantriose, manninotriose and dextrantetrose, respectively.It seems probable that melibiose and manninotriose were derived from the soy bean, and the others mainly from the rice koji.2) The free sugars, which were quantitatively determined by the paper chromatography, consisted for the most part of glucose (71.4%) and isomaltose (7.3%). Melibiose (4.6%) and manninotriose (3.8%) followed the lead of the preceding sugars.
社団法人日本生物工学会の論文
1955-12-15