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- W2321283098 abstract "(1) 醤油の褐変物質をSephadex G-25でゲル濾過したところ,溶出順にPI, PII, PIIIの3つの成分に分画された.これら3つの成分は諸味の醸造工程が進むに従い,いずれも増大したが, PIは酸化処理により, PIIIは加熱処理により顕著に増加した. (2) PIが増加すると醤油に黒色味を, PIIIが増加すると醤油に赤色味を与える傾向が見られた. (3) PIは黒野らのソヤメラニン類と同一であると考えられ, PIIIは大亦ら,三井らのFIIの主成分と同一であると思われた. PIIは不安定で純粋に分離することができなかった. (4) PIIIはSephadex G-25での溶出図では,糖-アミノ酸反応により生成された褐変物質とは,パターンが異っていた." @default.
- W2321283098 created "2016-06-24" @default.
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- W2321283098 date "1971-01-01" @default.
- W2321283098 modified "2023-09-25" @default.
- W2321283098 title "Studies on Browning Compounds in Shoyu (Soy-sauce)" @default.
- W2321283098 doi "https://doi.org/10.1271/nogeikagaku1924.45.29" @default.
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