みそ, しょう油のPeptidesに関する研究 : (第4報)原料C/N比を異にしたみそのPeptides形態(その1)

概要

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This paper deals with how the distributive patterns of peptides are efected with the protease composition and activity resulting from the differences in the C/N ratio of the raw materials. 1) Soybean koji (low C/N ratio) contained more amino acids and peptides than any other koji of higher C/N ratio. This tendency seemed to have originated from the proteolytic character of soybean koji, because the neutral and alkali protease of Asp. oryzae (principal protease in soybean koji) would be more active in soybean protein than in acid protease. 2) In the ripened miso the same distributive pattern of peptides was observed regardless of C/N ratio of raw materials. Therefore, the peptide patterns may be virtually similar for all types of miso. 3) The molecular size of the principal peptides was lower than 5.0 in average peptide length in each type of koji and miso. This would suggest that the protease in Asp. oryzae has a broad specificity for soybean protein.
社団法人日本生物工学会の論文