Action of Glutaminase in a Model System of a Soy Sauce Fermentation(Microbiology & Fermentation Industry)
スポンサーリンク
概要
- 論文の詳細を見る
A model system was employed to investigate the role of glutaminase in soy sauce fermentation. In this system, a soybean protein was used as the starting material and a water extract of wheat bran koji was used as the enzyme preparation containing proteinases, peptidases, glutaminases and so on. A soybean protein was digested with the enzyme preparation. γ-Glutamylserine, γ-glutamylglutamic acid and γ-glutamylalanine were isolated from an acidic fraction of the soybean protein digest. The addition of the purified glutaminase from Aspergillus oryzae led to more production of glutamic acid and γ-glutamyl peptide and less production of glutamine and pyroglutamic acid, γ-Glultamyltranspeptidase activity and γ-glutamyl peptide (s) were also detected in a practical soy sauce mash.
- 社団法人日本農芸化学会の論文
- 1989-07-23
著者
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TOMITA Kenji
Department of Psychiatry, Imaise Branch, Ichinomiya City Hospital
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YANO Toshihiro
Department of Material Science, Graduate School of Science, Osaka City University
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KUMAGAI HIDEHIKO
Department of Food Science and Technology, Kyoto University
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TOCHIKURA TATSUROKURO
Department of Food Science and Technology, Kyoto University
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Tomita K
Kyowa Hakko Kogyo Co. Ltd. Yamaguchi Jpn
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ANDO Nobuyuki
Department of Engineering, Tokyo University of Agriculture and Technology
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Ando Nobuyuki
Base Technology Research Center Seiko Epson Corp.
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Ando Nobuyuki
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Ando Nobuyuki
Department Of Applied Chemistry Faculty Of Engineering Chiba University
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Kumagai H
Kyoto Univ.
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Kumagai Hidehiko
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Kumagai Hidehiko
Faculty Of Agriculture Kyoto University
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KITAGATA Tatsuichiro
Department of Food Science and Technology, Faculty of Agriculture, Kyoto University
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Kumagai H
Research Institute For Bioresources And Biotechnology Ishikawa Prefectural University
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Yokoyama Tatsuo
Institute For Fermentation Osaka
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Tochikura Tatsurokuro
Faculty Of Home Economics Kobe Women's University
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Tochikura Tatsurokuro
Department Of Agricultural Chemistry Kyoto University
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Tomita Kenji
Department Of Biotechnology Faculty Of Engineering Okayama University
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Yano T
Department Of Food Science Ishikawa Agricultural College
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Tachiki Takashi
Department Of Chemistry Ritsumeikan University
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Yano Toshihiro
Department Of Food Science Ishikawa Agricultural College
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Kumagai H
Department Of Agricultural Chemistry The University Of Tokyo
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Tachiki Takashi
Faculty Of Home Economics Kobe Women's University
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Tachiki Tkashi
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Yano T
Research Laboratory Of Higashimaru Shoyu Co. Ltd.
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Kitagata Tatsuichiro
Department Of Food Science And Technology Faculty Of Agriculture Kyoto University
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Tomita Kenji
Department Of Biotechnology And Life Science Tokyo University Of Agriculture And Technology
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KUMAGAI Hidehiko
Department of Agricultural Chemistry, Faculty of Agriculture, Kyoto University
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YANO Toshihiro
Department of Food Science and Technology, Kyoto University
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YANO Toshihiro
Department of Applied Chemistry, Nagoya Institute of Technology
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