白醤油の糖組成について

概要

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The results of analyses of Shiro Shoyu (containing 19.51 g/100 ml NaCl) produced from wheat and soybeans (the ratio is about 8 : 2 or 7.3) were as follows : -The contents of total suger and reducing sugar were 22.22 and 19.98 g/100 ml, respectively (about 7〜8 fold of those of the ordinary Shoyu). And the contents of total nitrogen and amino-nitrogen were 0.59 and 0.28 g/100 ml, respectively (about half amouts of those in the ordinary Shoyu).By paper chromatography, paper ionophoresis and carbon column chromatography, sixteen spots corresponding to xylose, arabinose, fructose, glucose, galactose, kojibiose, nigerose, maltose, isomaltose, maltotriose, panose, isomaltotriose, two unidentified sugars and two higher oligosaccharides were detected and determined.The main sugar was glucose and its content was about 70% of the total sugar. And the ratio of monosaccharides, disaccharides and higher oligosaccharides was 81.9 : 16.1 : 2.0.
社団法人日本生物工学会の論文
1960-09-15