酵素応用豆みその蛋白分解物組成に与える麹添加の効果 : みそ, しょう油のPeptidesに関する研究(第11報)

概要

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A comparative analysis was performed for free and bound amino acids in 4 types of soybean miso manufactured by several different combinations of the proportions of the commercial enzyme, Biosaime A, which was prepared by the water-extraction of wheat bran koji of Aspergillus oryzae, to koji (0 to 100%).No remarkable difference was observed to the content of soluble nitrogen and the total amount of whole amino acids in the water soluble fractions for all 4 types of miso.The contents of fromol nitrogen, ammonium nitrogen, and the total amount of free amino acids, however, were increased by increasing the amount of koji. The content of free glutamic acid and aspartic acid increased remarkably and glycine also increased silghtly, with the supplement of some koji (30% equivaluent by weight of soybean) to the enzyme miso. Therefore, the pattern of free and bound amino acids in each type of enzyme miso supplemented by some koji were consistent with the whole koji type miso prepared by the conventional method.
社団法人日本生物工学会の論文
1974-01-25