蛋白質原料のグルタミン酸含有量測定について

概要

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Three methods (OLCOTT's method, bioassay, and SCHALES and OKUNUKI's method) were applied to the determination of glutamic acid content in crude materials which were used in seasoning manufacutre. The crude materials, including several seed oilcakes and soybean casein, corn gluten and wheat gluten, were powdered, hydrolyzed and analyzed. There were not remarkable differences among three methods on the estimation of glutamic acid content. On the accurate estimation of glutamic acid content in raw materials, we think there may be needed some other treatments which eliminate the effects of impurities in the preparation of samples.From the results, it may be concluded that corn gluten, cotton seed oil-cake, and kapok oil-cake are good sources of glutamic acid next to wheat gluten and soybean proteins.
社団法人日本生物工学会の論文
1955-08-15