醤油中のアミノ酸に関する研究 : (第5報) 夏仕込諸味におけるアミノ酸の消長

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The quantitative changes of amino acids during the mash proces (from June 1961 to May 1962) were studied by determining the amount of amino acids in the acid hydrolyzate of mashes (as total amino acid) and the mashes (as free amino acid) in which soy bean (Mash No.24) or defatted soy bean (Mash No.37), was used as the raw material. The amino acid compositions of the cake made from the mashes after 327 days fermentation were also determined. Free and total amino acids including threonine, glycine, alanine, valine, leucine and lysine showed steady increase to the end of the fermentation period. The ratio of free amino acid content to the total amount of these amino acid in the mash after 30 days was almost the same as those in the mash after 327 days fermentation. Free aspartic acid, serine and isoleucine in the mashes increased during the fermentation period while total serine, isoleucine, especially aspartic acid, decreased. Free glutamic acid in the the mash showed a maximum value after 24 days fermentaiton despite the fact that the total amunt was unchanged. Free and total amino acids including histidine, expecially arginine and proline, decreased in the mash process. Glutamic acid, aspartic acid and arginine were major amino acids found in the cake. Judging from the amino acid compositions of the raw soy sauce and the cake, it may be considered that proline, glutamic acid, aspartic acid and threonine were easily liberated into aqueous solution while leucine, glycine, alanine and valine were apt to remain in the cake as protein. There was appreciable difference in the extent of decerease of amino acids during fermentation between mashes using soy bean and defatted soy bean. The mash prepared from soy bean showed higher amino acid cntent than the mash from defatted soy bean when both mashes contained same the amount of total nitrogen.
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5報) 夏仕込諸味におけるアミノ酸の消長

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