:Studies on the Soluble Proteins of Miso Part III

概要

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It was reported in a previous paper that the soluble protein components of rice miso were derived from rice koji. In the present paper the change of proteins during maturing process of miso and their enzymatic activities were investigated. The results obtained are as follows: (1)Five soluble protein components of rice miso were found to be the antigens common with the proteins of spores of rice koji starter by investigating the sequence of protein fraction in the maturing process of miso(2)An acid sugar-protein of rice miso having an estimated molecular weight of 53000 daltons showed an amyloclastic activity almost up to the end of maturing. (3)An acid sugar-protein of koji having an estimated molecular weight of 25100 daltons showed a proteolytic activity.
社団法人日本食品科学工学会の論文