みそ, しょう油のPeptidesに関する研究 : (第7報) : Peptidesのしょう油の品質にあたえる効果

概要

論文の詳細を見る
The lower peptides in soy-sauce performed comparatively strong buffer action in a wide range of pH. Especially, this buffer action was greater within the range of pH 5.5-7.5 as compared with that of the free amino acids in soy-sauce.It was inferred that the contribution of the lower prptides to the viscosity of soy-sauce was not large. On the other hand, comparatively higher peptides (Eff. fr.) revelated much higher viscosity in soy-sauce. However, the viscosity of the ewffluent fraction was decreased by an acid-hydrolysis. Therefore, it was also suggested that the main substances contributing to the viscosity of soy-sauce would be some kinds of polysaccharides or bound polypeptides with sugars. The taste of each fraction was examined from the two aspects of bitter and astringent qualities. From this sensory test, it was suggested that the quality of soy-sauce tends to get bette4r by the addition of these peptide fractions.
社団法人日本生物工学会の論文
1969-08-25