味噌, しよう油のPeptidesに関する研究 : (第1報)豆味噌醸造の原料処理における変化

概要

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In order to understand the degradation process of soybean protein on Miso-brewing, the authors fractionated various oligopeptides of natural soybean, defatted soybean, autoclaved soybean and soybean Koji using molecular sieves of Dowex 50 ion exchange resins. The results obtained were as follows : 1) Nitrogen in natural soybean and defattted soybean consists mainly of a type of protein but contains 2-3% amino acid-tripeptides and 5-7% oligopeptides of 3-10 average peptide length. The peptide pattern of defatted soybean lies halfway between the soybean and autoclaved soybean.2) After autoclaving, some proteins or high molecular peptides change into lower peptides. (about 3% of the total nitrogen)3) In the process of Koji making, water soluble nitrogen increases in the form of amino acids or lower peptides, not in the form of higher peptides.
社団法人日本生物工学会の論文
1962-08-15