清酒ペプチッド類の型態に就いて(No.1) : 清酒のペプチッドに関する研究第2報

概要

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When Sake was treated with the molecular screen using Dowex 50,about 70% of peptides contained in Sake were retained in its X-10 column fraction. In this case the test for peptides was made in usual manner by the two-dimentional paper chromatography.Each spot on the chromatogram of the above mentioned fraction was cut off, extracted, hydrolyzed, and the amino acids constituting each peptide were ascertained by putting the hydrolyzate on chromatography. Thus it has been shown that 15 kinds of peptides exist in Sake; some of them are composed of the amino acids as follows : aspartic acid, glutamic acid; aspartic acid, glutamic acid, cystine; aspartic acid, glutamic acid, glycine, serine, lysine; aspartic acid, glutamic acid, glycine, serine, lysine, alanine; aspartic acid, glutamic acid, glycine, serine, lysine, alanine, valine, leucine.As all the peptides isolated contain aspartic acid in their molecules, it is presumable that the linkage of aspartic acid with the other amino acids is very stable to the enzymatic action in Sake-brewing.
公益社団法人日本生物工学会の論文
1957-10-15