醤油の色 : (第5報)重回帰分析による褐変機構の解析

概要

論文の詳細を見る
The relation between the composition of soy sauce and its browning rate was analyzed satistically. The correlation and multiregression models were calculated.Several components correlated significantly with the browning pigment formation of raw soy sauce, but few components had significant partial correlation with it.In order to obtain various concentrations of soy sauce components, in the Population I, a great variety was given to the weight of koji per material, and in the Population II, a little variety was given to the concentration of salt in mash.The components correlated significantly with the browning rate are shown in Table 16. The reducing capacity of raw soy sauce was produced partially by the sugar-amino acid reaction and partially from peptides(T. N, -F. N.)as shown in the previous papers. Positive correlation was observed between the reducing capacity and reducing sugar.Although the weight of koji per material unit and the ratio of koji to mash water(a NaCl solution)are no components of soy sauce, affected the composition of soy sauce.Alcohol and organic acid(Org, A.) produced from the reducing sugar(R. S.)by fermentation during the mash process did not depress the browning, but they only correlated with browning rate negatively. Amino nitrogen(F. N.-NH_3-N) was produced from peptide or protein(T. N.-F. N.)by enzymatic hydrolysis during the mash process. Therefore, it correlated negatively with T. N.-F. N.. The linear relation and the partial correlation between T. N.-F. N. negatively or R. S. and the browning rate were significant. Glucose, which is the main component of R. S., did not accelerate the brownning. There was a significant linear relation between T. N.-F. N. and R. S.. From the results mentioned above, the fermentation may possibly be depressed by T. N.-F. N..It may be proper to conclude only from these correlations that the browning pigment was produced from T. N.-F.. N. or R.S.. Further studies will be made in this respect.Relations between the components and the browning rate are shown in Fig. 1.
社団法人日本生物工学会の論文
1970-04-25

醤油の色 : (第5報)重回帰分析による褐変機構の解析

スポンサーリンク

概要

著者

関連論文

スポンサーリンク