醤油の鉄結合能

• 村田 容常

  お茶の水女子大学

• 守屋 由紀

  お茶の水女子大学

• 山田 優子

  お茶の水女子大学

• 李 榮淳

  お茶の水女子大学

• 関口 伸子

  お茶の水女子大学

• 本間 清一

  お茶の水女子大学

書誌事項

タイトル別名

• Iron-Binding Activity of Soy Sauce.
• 醤油の鉄結合能〔英文〕
• ショウユ ノ テツ ケツゴウノウ エイブン

抄録

The iron-binding activities of components in soy sauce were examined by using gel filtration chromatography. Soy sauce was separated into 5 fractions (P1-P5) by Sephadex G-25 column chromatography monitored by the absorbance at 275 and 400nm. Iron in soy sauce was mainly bound to high-molecular-weight components (P1 and P2). Simulated soy sauce consisting of sugars, amino acids, organic acids, and minerals was analyzed by the same column chromatography. Iron in the simulated soy sauce was eluted near P3. Irons bound to P1 and P2 were released by ascorbic acid and ethylene diamine tetraacetic acid, but they were little liberated by the treatment of trypsin, pronase, sodium dodecylsulfate, and 2-mercaptoethanol. About half amount of bound iron was released by the treatment of NaIO₄. The iron-binding components were considered to be mainly formed in the process of Koji preparation, heating of soy bean and aging of soy sauce.

収録刊行物

• 日本食品科学工学会誌

  日本食品科学工学会誌 42 (5), 344-352, 1995

  公益社団法人 日本食品科学工学会

キーワード

• EDTA, ethylene diamine tetraacetic acid
• SDS, sodium dodecyl sulfate
• MRP, Maillard reaction product

詳細情報

• CRID: 1390001206406189440
• NII論文ID: 10007580085
• NII書誌ID: AN10467499
• DOI: 10.3136/nskkk.42.344
• ISSN: 18816681
• ISSN: 1341027X
• ISSN: http://id.crossref.org/issn/00227625
• NDL書誌ID: 3615848
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I3615848
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可