ペーパークロマトグラフィーによる酒母中のアミノ酸の研究-1- [in Japanese] Studies on the Amino acids Contained in "Shubo" by Paper Partition Chromatography : (I) Detection of the Amino acids and their Changes during the preparation of "Shubo" [in Japanese]
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The author studied the amino acids contained in "Yamahai-shubo" and "Ko-ontoka-shubo", and their changes during the Shubo-preparation by paper partition chromatography.The results obtained were as follows : 1) In ripened "Ko-ontoka shubo" 16 kinds of amino acids were detected; viz., aspartic acid, glutamin acid, serine, glycine, asparagine, threonine. alanine, tyrosine, lysine, histidine, arginine, valine, methionine, phenylalanine, leucine and isoleucine, and in ripened "Yamahai-shubo" glutamine was found besides them.2) Generally speaking, aspartic acid, glutamic acid, alanine, valine, leucine and isoleucine in shubo were larger in quantity than the other amino acids.3) Comparing the amno acids produced in shubo with those contained in sake, it has been found that, though the former differ quantitatively from the latter, the respective orders of their amounts in both materials generally show a tendency more or less to coincide with each other.4) During the preparation of "Ko-ontoka-shubo" the amounts of various amino acids increased in accordance with the proceeding of saccharification. but most of them generally decreased in ripening period.In the case of "Yamahai-shubo", most of the amino acids increased till the period of "Wakitsuki" and, as time went on, about half of the amino acids decreased or increased in their amounts, but the other half did not show so remarkable change.
- Journal of fermentation technology.
Journal of fermentation technology. 32(7), 267-271, 1954-07