醤油諸味難濾過性の原因について : 醤油諸味の濾過に関する研究 (第1報)

概要

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According to the particle size, the insoluble residue of aged moromi was fractionated into eight fractions. The difficulty in filtration of moromi was most probably due to the presence of fine particles of 0.5μm in average diameter, which contained 9.3% of nitrogen, 2.4% of starch, and 33.5 mg/g of glucosamine.The fine particles were distinctly stained by acrolein-shiff reagent but scarcely stained by lugol reagent, and were not hydrolyzed by lysozyme and by the combined action of β-1,3-glucanase and chitinase. Similar experiments to characterize the microorganisms connected with soy sauce manufacture and the fractionated residues of soybean and wheat after separate hydrolysis by soy koji extract were performed. Results showed that the difficulty in filtration of moromi originated mainly from the still unhydrolyzed fine residue (0.5μm) of soybean protein and partly from the bacterial cells and their fragments.
社団法人日本生物工学会の論文
1975-03-25