味噌, しよう油のPeptidesに関する研究 : (第2報)しよう油のPeptides形態

概要

論文の詳細を見る
The authors chromatographically fractionated the peptides in soy sauce by molecular sieves of Dowex 50 ion exchange resins, and studied how the peptides effect the quality of soy sauce. The results obtained were as follows : 1) During the hydrolysis process using the Shinshiki No. 2 manufacturing procedure, some peptides remained undesolved.2) We confirmed that soy sauce manufactured by the Shinshiki No. 2 procedure contained more amino acids than soy sauce produced in the regular manner, and that the peptide composition come close to regularly brewed soy sauce, through fermentation.3) In Tamari soy which has a low C/N ratio, more peptides remained than in the regularly brewed soy sauce.4) About 50〜60% in the viscosity of soy sauce is due to its nitrogen ingredients. Peptides are considered to have a great influence on viscosity.
社団法人日本生物工学会の論文
1962-08-15