清酒の緩衝能に関する研究 : (第1報)清酒成分の分別とそれら成分の示す緩衝能について

概要

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The constitutents of Sake were divided into six fractions by the treatment with various ion-exchangers, and buffer capacities of these fractions were determined.The acidic fraction showed a large buffer capacity with a pH value below 8.0 and organic acids played the most important role for the buffer action in this fraction. The peptide and amino acid fraction showed a large buffer capacity with very wide range of pH values, especially capacities with a pH value above 8.0,but the neutral amino acid fraction did not show any buffer action with pH values ranging from 5.5 to 7.5. It was found that ptpdie contributed to the buffer capacity of Sake in the range of pH values 6.0-8.0. The neutral and basic fraction showed scarecely any buffer action.The proportion of the buffer capacity of each fraction to that of Sake, that is to say, the contributing proportion of each fraction to Sake was calculated by each titration curve, and a contributing curve of the buffer capacity was prepared. According to this curve, it was observed that the contributing proportions of these fractions of acidic, acidic amino acid, basic amino acid, neutral amino acid and neutral to Sake with pH 4.25 were 67%, 19%, 4%, 10%, and 0% respectively. By using these curves, distribution of the buffer capacities of Sake constitutents can be shown distinctly as above.
社団法人日本生物工学会の論文
1968-07-25