みそ, しょう油のPeptidesに関する研究 : (第3報)みそ熟成中の変化

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This paper deals with the degradation process of soybean protein, especially the changes of the distributive patterns of peptides during Miso ripening using the Dowex 50 ionexchange resin as the molecular sieves.1. Within 3 or 4 months, the nitrogenous constituents solubilized by proteolysis reached a maximum under natural ripening. But there were no remarkable differences among the distributive patterns of peptides at each stage of ripening.2. The amount of lower peptides (with the average peptide length below 5.0) increased gradually throughout the ripening. Whereas the amount of comparatively higher peptides (with the average peptide length above 5.0) increased only in the early stage, and decreased gradually after 3 or 4 months of ripening.3. From these results mentioned above, it may be concluded that the soybean protein was rapidly hydrolyzed into amino acids or lower peptides (with the average peptide length lower than 5.0) through the "all or none reaction" process in Miso ripening. Moreover, it was suggested that these peptides were resistant to the further hydrolysis by the protease of Asp. oryzae.4. There were some differences in the distributive patterns of peptides according to the nitrogen concentration in the substrate. That is, in the case of a fairly higher nitrogen concentration the amount of peptides was relatively higher.5. The distributive patterns of peptides in fermented foods such as Soy Sauce, Miso, Sake and Oryzae-cheese were basically similar. These similarities might be attributed to the proteolytic characteristics of Asp. oryzac.
社団法人日本生物工学会の論文
1966-12-25

みそ, しょう油のPeptidesに関する研究 : (第3報)みそ熟成中の変化

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