醤油中のアミノ酸に関する研究 : (第1報) 各種醤油のアミノ酸含量について

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The contents of ten amino acids (arginine, glutamic acid, glycine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine) in soy sauces of various types were determined by microbiological assay methods. Each amino acid content was expressed in mg/ml of soy sauce whose total nitrogen content was converted into 1%.Arginine contents in fermented soy sauses and "aminosan-eki" (chemical hydrolyzate of protein-containing materials) were 0.7 mg/ml and 3 mg/ml, respectively.Glutamic acid contents in "kiage"(fermented soy sauce), "tamari"(ditto) and "sokujo"(quickly fermented soy sauce) were about 8 mg/ml, 6.5 mg/ml and about 4.7 mg/ml, respectively. "Aminosan-eki" contained 8.5 mg/ml or more of glutamic acid, while "II go aminosan-eki" about 5mg/ml.Glycine contents were about 2.5 mg/ml in "kiage", about 2.0 mg/ml in "tamari" and about 3.5 mg/ml in "aminosan-eki". Isoleucine contents in fermented soy sauces were about 2.5 mg/ml and the same contents were found in "aminosan-eki", while a little more in "II go aminosan-eki".Leucine contents were 3.5-4.0 mg/ml in fermented soy sauce, a little less in "II go aminosan-eki" and more than 4.5 mg/ml in "aminosan-eki". Lysine contents were about 3 mg/ml in fermented soy sauces and higher in "aminosan-eki", especially in "II go aminosan-eki". Methionine contents were 0.5-0.8 mg/ml and phenylalanine contents were 2.5-4 mg/l in all soy sauces tested.Threonine contents were 2-2.5 mg/ml in fermented soy sauces and more than 2.5 mg/ml in "aminosan-eki". Valine contents were 2.7-3 mg/ml in fermented soy sauce and more than 3.5 mg/ml in "aminosan-eki".
社団法人日本生物工学会の論文
1962-07-15

醤油中のアミノ酸に関する研究 : (第1報) 各種醤油のアミノ酸含量について

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