みそ, しょう油のPeptidesに関する研究 : (第5報)原料C/N比を異にしたみそのPeptides形態(その2)

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In a previous report, the distributive patterns of peptides were studied with three types of miso : Soybean miso (A, low C/N ratio), Sendai miso (B, medium C/N ratio) and Shiro miso (C, high C/N ratio.) This report deals with the further study on the amino acid composition of the principal peptides (in average peptide length below 5.0) employing the same samples. 1. The main amino acids contained in peptides were as follows. In miso A : asp. glu. gly. pro. lys. thr., in miso B : asp. glu. thr. gly. val. leu., and in miso C : asp. glu. gly. val. thr. ser.. 2. Several amino acids were resistant to the action of peptidase and has a tendency to remain as peptide residue in miso. These amino acids were as follows in the order of their magnitude. This tendency was almost the same in both miso B and C. In miso A : asp. gly. pro. lys. thr., In miso B : thr. asp. gly. val. isoleu. and in miso C : thr. asp. gly. val. ser.. 3. On the basis of these data, it seemed reasonable to assume that the acidic peptides containing aspartic acid, glutamic acid and glycine were commonly the principal peptides in miso. In detail, proline and lysine were usually abundant in the peptides of Soybean miso and threonine and valine were abundant in the peptides of Sendai and Shiro type miso. These variations might be attributed to the characteristics of koji protease influenced from the C/N ratio of the raw materials.
社団法人日本生物工学会の論文