酵素消化による醤油製造に關する研究 (第6報) : 無鹽釀造醤油中の高級含窒素成分と呈味の本態および還元糖について

概要

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The enzymatic degradation of soybean protein is supposed to proceed successively as follows : Protein→metaprotein→proteose→subpeptone→peptide→amino acid. The products obtained were quantitatively estimated according to WASTNEY and BORSOOK's method. Heat-coagulated protein and metaprotein were found in the digestion products, and the proteose content was more than that in soy sauce.The treatment of the enzymatic digest with ion exchange resin, amberlite IR-4B, resulted in bringing forth a tasteless filtrate owing to the elimination of glutamic, aspartic, lactic and succinic acids. The addition of these components to the filtrate showed that glutamic acid was main tasty component while succinic acid was subordinate one.Multiple paper chromatography of soybean digest indicated the existence of galactose, arabinose, xylose, isomaltose and panose.
社団法人日本生物工学会の論文
1955-06-15