有用豆類の種実における可溶性糖質および遊離アミノ酸組成について
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概要
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Twenty available samples belonging to 7 genera of peas and beans, some of which synthesize and accumulate starch, while others produce a large amount of fatty acids and proteins, were used for the analysis of soluble sugars and free amino acids, in order to distinguish the characteristics of the various peas and beans. The soluble sugars, including Glucose,Fructose,Sucrose,Raffmose,Stachyose,Verbascose were detected. Sucrose,Stachyose,Verbascose were verified to be the major components. The contents of the soluble sugars and the composition of the major-component sugars varied depending on the type of peas and beans. In Phaseolus vulgaris (Common bean) and Vigna angularis (Azuki bean), the composition of Stachyose was high, in Glycine max (Soy bean), Sucrose was high. In Pisum sativum (Pea) and Vicia fava (Broad bean), the composition of Verbascose was high. The compositions of the three types of sugars and the ratios to the overall contents seemed to be the characteristics of the peas and beans. Phaseolus sp. (Kidney bean, Lima bean), Vicia faba and Cicer arietinum etc. generally contained a high content of total free amino acids, with the highest of 1000 mg% for Kintoki mame. Compared to this, Vigna sp. (Azuki bean, Green gram, Rice bean, Cowpea) contained the lowest content, with about one third the value of the Green peas. Five types of amino acids found in high contents for each type of pea or bean include Asp, AspNfh, Glu, Pro, Arg. Glu was found in 7 samples examined. Vicia faba has high Arg, Phaseolus vulgaris and Phaseolus lunatus have high Glu, Glycine max has high Pro, showing that the content of amino acids differed in different peas and beans. For the total content of the 'taste-related' amino acids (Asp,Glu), Phaseolus vulgaris (Kintoki mame) showed the highest value, while Glycine max showed the lowest. As compared to the high contents of Glu and Cys of Phaseolus vulgaris, Glycine max showed a low content of Glu, but a high content of Pro. The amino acids composition of Phaseolus vulgaris and Glycine max differed largely from the other peas and beans. The total free amino acids contents and Pro of Glycine max and Cicer arietinum were high, and the sum of Pro and Arg of these two genera amounted to about 70% of the total free amino acids, exhibiting its characteristics from the other peas and beans. Regarding the health-functional content of GAB A, Turunoko and Tanbakuromame of Glycine max showed a high content. Similar to the classification depending on the external botanical structures and colors, the contents of the peas and beans, especially with the composition of the soluble sugars and amino acids, there are very distinct similarities and differences between difference species. Especially with Glycine max and Phaseolus vulgaris the difference was distinct. It has been confirmed that Sucrose and the amino acids related to umami could be used as ah 'indicator' to differentiate different species.
- 鹿児島女子短期大学の論文
- 2005-02-28