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- W1897344038 abstract "Two water-soluble acidic polysaccharides were isolated and purified from soy sauce and their physico-chemical properties were investigated. The purified preparations seemed to be homogeneous on ultra-centrifugation and also on zone electrophoresis. Their sedimentation coefficients were 6.35S and 1.9S, and their intrinsic viscosities were 0.47 and 0.11 dl/g, respectively. Molecular weights were estimated to be 320,000 and 16,000 by gel filtration technique. Consequently, it was proved that these acidic polysaccharides were close in their sugar compositions to those prepared from soybean cell wall by the enzymatic decomposition. Therefore, these acidic polysaccharides in soy sauce were presumed to be originated from soybean cell wall" @default.
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- W1897344038 date "1972-04-01" @default.
- W1897344038 modified "2023-10-18" @default.
- W1897344038 title "Studies on the Polysaccharides from Soy Sauce" @default.
- W1897344038 doi "https://doi.org/10.1080/00021369.1972.10860301" @default.
- W1897344038 hasPublicationYear "1972" @default.
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