しょう油中の高分子化合物に関する研究 : (第1報) しょう油中の高分子ペプチド, 糖蛋白および多糖類の分離

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Isolations of peptides and Anthore positive substances including glycoprotein, polysaccharide and monsaccharide from soy sauce are described in this paper. A soy sauce made from soy beans and wheat was used as sample.Small molecular substances were removed from the sample by dislysis. The remaining portion was placed on Dowex 50 X-1 (H from) to remove color substances and small molecular peptides. The effluent was further fractionated by chromatography on Dowex 50 X-2 (Na form) column. By an elution with a citrate buffer at pH 2.2,one glycoprotein, two polysaccharide and three monosaccharide fractions were obtained By elutions with the buffer at pH's over 3.1,at least 26 kinds of high peptide fractions were obtained.One of polysaccharides, Fraction C-2 obtained by rechromatography on Dowex 50 X-2 column, appeared homogenenous on electrophoresis. A glycoprotein fraction was further isolated to eight fractions by successive gel filtration on DEAR-Sephadex A-50,Sephadex G-75,and Sephadex G-100. Amoung them, five glycoprotein fractions were found homogeneous by electrophoresis.Monosaccharide fractions were identified as xylose, arabinose, glucose, galactose and fructose on paper chromatograms and paper elactrophoregrams.It is worthy to note that the total glycoprotein content determined by Anthrone's method was about 0.52 g per 100 ml of soy as xylose. On the other hand. the total polysaccharide content was only about 0.03 g per 100 ml.
社団法人日本生物工学会の論文
1969-08-25

しょう油中の高分子化合物に関する研究 : (第1報) しょう油中の高分子ペプチド, 糖蛋白および多糖類の分離

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