書誌事項
- タイトル別名
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- Solubilization Phenomenon of Fats and Oils by Solid Components of Soy Sauce
- ショウユ セイブン ニヨル ユシ カヨウカ ゲンショウ 2 ショウユチュウ カ
- (第2報)醤油中可溶化活性成分の検索
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説明
Oil-solubilizing components in soy sauce were investigated in connection with the soiubilization phenomenon observed in the system consisting of powdered soy sauce, cottonseed oil and water.<BR>Ether extraction of powdered soy sauce did not affect the phenomenon, but decolorization of soy sauce by active carbon treatment affected to some extent.<BR>The amino acid fraction separated from soy sauce by an ion exchange method remarkably strengthened the hardness and the adhesiveness of the solubilized system.<BR>Fractionation of peptides through a molecular sieve method revealed that the peptide fraction of low molecular weight had also strong activity in solubilization.<BR>In the replacement test of soy sauce components nitrogenous ingredients such as hydrolyzed vegetable protein and polypeptone did not weaken the solubilizing activity.<BR>These results suggested the nitrogenous components in soy sauce as an oil soiubilizer in the above system.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 23 (11), 544-548, 1976
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001206405750528
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- NII論文ID
- 130003966759
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- NII書誌ID
- AN00192587
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- NDL書誌ID
- 1737990
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可