しょう油粕の利用に関する研究 : (第1報)しょう油粕中の糖ならびにアミノ酸組成について

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Experiments on fractionation and chemical anaylysis have been carried out to obtain the efective means for utilization of the unused ingredients in soy sauce cake.In the present work, soy sauce cake was fractionated with hot water, ammonium oxalate and sodium hydroxide solutions (0.2〜17.5%).1. The values of general components were as folows; crude protein about 38% (45〜48% in Tamari cakes), crude fat 12〜13% (8.5%), crude fiber 15% (17%), ash 11〜14% (11〜15%) and nitrogen free extract 21〜24% (12〜19%) in soy sauce cakes and Tamari cakes respectively.2. When a soy sauce cake was extracted by aqueous sodium hydroxide and its concentration was increased, the carbohydrate content in each fraction was increased, but the extracted weight and the protein content in the fractions were gradually reduced.The main fraction (abbreviated F-3) was obtained by extracting a cake with 0.2% aqueous sodium hydroxide and then by precipitating in a weak acidic solution. The yield of the dry matter obtained by this procedure was about 26% in the original weight and it contained about 66% protein.3. Large amounts of arabinose and xylose were contained in all the fractions, and ribose was only found in a fraction which was extracted by 17.5% aqueous sodium hydroxide and precipitated in a weak acidic solution.4. The amino acid composition in the F-3 fraction was basically observed as the same pattern in comparison with raw materials. Large amounts of glutamic acid, aspartic acid, jeucine and arginine etc. were detected in it.
社団法人日本生物工学会の論文
1970-07-25

しょう油粕の利用に関する研究 : (第1報)しょう油粕中の糖ならびにアミノ酸組成について

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