酵素消化による醤油製造に關する研究 : (第4報)製品醤油中の Peptide について

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  • Studies on the Soy Manufacture by Enzymatic Method (IV) : Peptides in Soy Sauce

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During the course of the investigation on the amino acids in soy sauce, using paper chromatography, several unknown substances colorable with ninhidrin were observed on paper chromatogram. These substances were supposed to be peptides or aminos.Five spots were cut out, taking the chromatogram developed simultaneously as a guide, and eluted with distilled water. The eluates were hydrolyzed with hydrochloric acid in sealed tube under high pressure and the hydrolyrates thus obtained were over again submitted to the chromatography.The results indicate that these unknown spots are polypeptides. Though these polypeptides resemble one another in the amino acid components, it might be expected that the amino acid linkages in the peptides were arranged in different orders.

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