Solubilization Phenomenon of Fats and Oils by Solid Components of Soy Sauce

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  • ONO FUMIO
    Central Research Laboratories, Kikkoman Shoyu Co., Ltd.
  • AOYAMA YASUO
    Central Research Laboratories, Kikkoman Shoyu Co., Ltd.

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Other Title
  • しょう油成分による油脂可溶化現象　ＩＩ　　しょう油可溶化活性成分の検索
  • 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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Abstract

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.

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