溜の加熱沈殿物質について : 溜に関する研究(第4報)

概要

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The experiments were carried out on the precipitate which was separated from Tamari by heating after dilution with water, in order to investigate the conditions for the production of the precipitate and some of its properties. It has been confirmed that the quantity of water added to Tamari, the temperature of heating and exposure time to it affect the precipitation, and that the precipitable substance is separated from Tamari with ethanol.For cooking vermicelli ("Udon" in Japanese) with Tamari as seasoning, it was suitable to heat the Tamari at a temperature below 85℃ after its dilution with water, for this way prevented the production of the precipitate. The precipitate contains a pretty quantity of nitrogenous compounds, and gives a viscous solution with dilute alkaline solution. The precipitate resembles alkali-soluble protein of defatted soy bean in its electrophoretic properties. The existence of an intimate relationship was pointed out between the variation of the electrophoretic pattern on soy bean protein which was cooked wth water and digested by proteolytic enzyme and the production of the precipitate by heating. It has been confirmed by the paper electrophoretic experiments that the production of the precipitate by heating is caused by the soy bean protein which remains without being subjected to the action of proteolytic enzyme.
社団法人日本生物工学会の論文
1959-04-15