STUDIES ON THE EXTRACTIVES OF "UNI":I. FREE AMINO ACID COMPOSITION

スポンサーリンク

概要

• 論文の詳細を見る

• "Uni", the raw or salted unripe gonad of sea-urchin, has been highly esteemed as one of the most tasty marine products in this country. The present study is planned to determine the principal components responsible for the taste by analyzing amino acids, nucleotides, organic bases, organic acids and others. Analyses were carried out on the hot water extracts, from which the turbidity was removed by treatment with 70% ethanol without any appreciable loss in the taste or amino nitrogen (Table 1). Free amino acids were analyzed by the ion-exchange column chromatography using Amberlite IR-120, on the extracts obtained from six samples of Uni, as listed in Tables 2-4. There was observed a characteristic pattern in the amino acid composition, which differed slightly according to samples. Glycine was dominant, occupying about 30% of total amino acid, and followed by arginine, lysine, alanine, serine, glutamic acid and taurine. Values of arginine and lysine were also high; the former contributed 13-20% of total amino acid and the latter 5-10%. The free amino acids accounted for up to 80-90% of total nitrogen of the extracts (Table 5), suggesting their importance in the taste of Uni. Extracts of both canned materials showed the increase in amino acids after acid hydrolysis, differing from those of the fresh materials. This may indicate that the canning process, probably sterilization process, involves the formation of peptides.

• 社団法人 日本水産学会の論文

著者

• 小俣 靖

  味の素株式会社中央研究所食品開発研究所

• 伊藤 武

  味の素株式会社中央研究所

• 小杉 直輝

  味の素株式会社中央研究所

関連論文

• 「味」の化学(化学への招待, ひろがる化学の世界)
• ウニのエキス成分に関する研究-IV : エキス構成々分の呈味性
• ウニのエキス成分に関する研究 : III. 有機酸および糖類
• かまぼこにおけるデンプンの効果
• 魚肉のヌクレオチド (水産動物筋肉におけるりん酸代謝に関する諸問題(昭和40年度日本水産学会秋季大会シンポジウム))
• STUDIES ON THE EXTRACTIVES OF "UNI":II. NUCLEOTIDES AND ORGANIC BASES
• STUDIES ON THE EXTRACTIVES OF "UNI":I. FREE AMINO ACID COMPOSITION

スポンサーリンク