醤油の〓に関する研究 : (第4報) 二次〓母体物質について

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In the previous paper, prevention of the secondary sediment of shoyu by some adsorbents such as bentonite, acid clay or active carbon was discussed.In this paper, proteins in raw shoyu and the heat-processed shoyu which was treated with acid clay and the substances which were adsorbed into acid clay were studied.Shoyu which was heated at 85℃ for 30 min with acid clay and clarified by filtration did not become turbid by adding trichloroacetic acid, picric acid or sulfosalicylic acid. But both raw shoyu and the heated shoyu which was not treated with acid clay became turbid by the above precipitants.The proteins of both raw shoyu and the heated shoyu with acid clay were collected by gel filtration on Sephadex G-50. From these chromatograms, it was considered that the proteins in shoyu could be adsorbed by acid clay at an elevated temperature.The protein fraction obtained from raw shoyu became turbid, and soon a flocculent preciptate separated by heating the shoyu at 85℃ for 30 min or by adding precipitants such as trichloroacetic acid, picric acid or sulfosalicylic acid. By protein fraction obtained from heat-processed shoyu which was treated with acid clay did not become turbid by the above treatment.The crude extract from the acid clay which was mixed in shoyu was composed of 53% protein, 27% ash and 7% sugar.The insoluble portion of this crude preparation was composed of 82% ash, 17% protein 0.4% sugar.On the other hand, a fractionation of the soluble portion through Sephadex G-50 revealed that the principal constituent of the higher molecular substances was protein conbined with sugar at about 18%.This polysaccharide was found to contain at least two kinds of sugar, i.e., galactose and arabinose, and was considered to be derived from poylsaccharide of soybeans.But the polysaccharides of soybeans had a tendency to prevent the formation of sediment in shoyu rather than to accelerate it.From these results, it was concluded that the heat-sensitive substances, that is, the precursors of the secondary sediment of shoyu, were presumably proteins.
公益社団法人日本生物工学会の論文
1970-10-25

醤油の〓に関する研究 : (第4報) 二次〓母体物質について

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