Methods for Determining L-Glutamate in Soy Sauce with L-Glutamate Oxidase
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概要
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L-Glutamate in soy sauce was determined with L-glutamate oxidase partially purified from the aqueous extract of a wheat bran culture of Streptomyces sp. X-l 19-6. L-Glutamate was determined spectrophotometrically by measuring a-ketoglutarate or hydrogen peroxide with a good correlation coefficient with conventional autoanalyzer analysis with L-glutamate decarboxylase. The value obtained by hydrogen peroxide method indicated 85% of that of conventional method. L-Glutamate was also determined electrically by monitoring oxygen consumption of the enzymereaction mixture. This method is very simple and rapid but spend a large amount of enzyme.
- 社団法人 日本農芸化学会の論文
著者
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Kusakabe Hitoshi
Research Laboratories Yamasa Shoyu Co. Ltd.
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Midorikawa Yuichiro
Research Laboratories Yamasa Corporation
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FUJISHIMA Tetsuro
Research Laboratories, Yamasa Shoyu Co., Ltd.
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