醤油の〓に関する研究 : (第5報)生醤油中の火入れ〓母体物質の分画および火入れ〓成分について

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Chemical composition of the sediments formed by heating raw shoyu and fractionation of the precursors of the sediments have been investigated.The first sediments of shoyu, which is formed by heating at 85 ℃ for 30 min., was composed of 81.6 % protein, 15.2 % carbohydrate and 2.3 % ash. Yield of this sediment from shoyu was about 2 mg/l. The second sediment, which was formed in shoyu after the separation of the first sediment, by the further treatment of mother liquor at 55 ℃ for 4 days, was composed of 89.2 % protein, 9.6 % carbohydrate and 1.2 % ash which was almost phosphate. Yield of the second sediment, from raw shoyu was about 252 mg/l.The second sediment was solubilized by hydrolysis with Pronase P, the purified protease from Streptomyces griseus, at pH 6.5; this treatment liberated peptides and amino acids. It was not hydrolyzed by the same enzyme in the presence of 2 M NaCl at pH 5.0.Precursors of the sediment which are soluble in shoyu but which would be deposited by heating, could be isolated from raw shoyu by dialysis, fractionation with acetone, gel filtration on sephadex G-50 and G-100 column, treatment with Amberlite XE-64 and chromatography on a DEAE-cellulose column. It was shown that one of the precursors of the heating sediment was the amylase produced by Aspergillus sojae.
公益社団法人日本生物工学会の論文
1971-07-25