醤油中のアミノ酸に関する研究 : (第4報) 各種醤油中のアミノ酸組成

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The amino acid composiiton of soy sauces (as free amino acid) and acid hydrolyzates of soy sauces (as total amion acid) were defermined by column chromatography on an Amberite IR 120. "Kiage" (mash prepared in April and brewed for about one year), commercial soy sauces, "Aminosan-eki" (vegetable hydrolyzate), and "II Go-aminosan-eki" (by-product of glutamic acid manufacture) were used as samples. In "Kiage", glutamic acid predominated, followed by aspartic acid, lysine, valine, and leucine in free amino acid contents, while methionine, trypthophan, and γ-aminobutyric acid contained less than 1 mg per 1 ml. Glutamic and aspartic acids predominated, and were followed by valine, leucine, and lysine in the acid hydrolyzate of "Kiage". The ratio of individual free amino acid contents to the corresponding total amino acid contents showed lower values in glutamic acid, threonine, aspartic acid, and glycine, but higher values in leucine, lysine, and alanine. Individual free amino acid content, individual total amino acid content, and ratio of the former to the latter in commericial soy sauce A and B were relatively similar to those in "Kiage". However, there were differences in free lysine, aspartic acid, glutamic acid, and arginine contents among the three samples. Although the composition of free amino acids in "Aminosan-eki" was relatively similar to the composition of total amino acids in "Kiage", the former was considerably different in proline, glycine, histidine, and aspartic acid from the latter. As previousely reported, free glutamic acid content in "II Go-aminosan-eki" was smaller than that in "Aminosan-eki". On the other hand, free proline content in the former was much higher than that in the latter.
社団法人日本生物工学会の論文
1965-02-25

醤油中のアミノ酸に関する研究 : (第4報) 各種醤油中のアミノ酸組成

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