鰹節および煮干しだし汁中の呈味成分の比較
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概要
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The soup-stock of Katsuo-bushi and Niboshi were compared with gel filtration patterns, sensory tests and compounds. The contents of free amino acid in Katsuo-bushi were in the order of His > Lys > Ala > Glu > Phe > Gly, and those in Niboshi were in the order of His > Pro > Lys > Ala > Glu. Lower molecular fractions of Katsuo-bushi-soup-stock had strong brothy taste of IMP and higher molecular fractions of Niboshi-soup stock had brothy taste with favorable after-taste. Peptides in the brothy fraction of Niboshi-soup-stock-comprised rich Gly, Glu, Ala and Asp in decreasing order of distribution. These four amino acids occupied about 60% of total amino acids. By successive application of chromatography on ion exchange resin (Dowex 50×2), and paper electrophoresis, the peptide group was separated from the brothy fraction. The ratio of amino acid composition in the peptide group was Asp : Thr : Ser : Glu : Pro : Ala : Gly=1 : 2 : 2 : 2 : 2 : 2 : 4.
- 1994-01-15