しょう油中のＮ性物質　ＩＩ　　しょう油中のＮ性物質の組成と性質

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  • On the Compositions and Properties of “N” Material in Soy Sauce
  • ショウユチュウ ノ Nセイ ブッシツ ノ ソセイ ト セイシツ ニ ツイテ シ

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Turbidity often appears when soy sauce is diluted with water and heated. The turbidity is known to be due to a proteinaceous substance which, in the field of soy sauce manufacture, is generally called “N” material.<br> By treating soy sauce with Sephadex G-75 we obtained “N” material in the yield of 8%. This material was constituted with 71% protein and 18% carbohydrate on a dry-matter basis. The protein fraction was characterized by higher contents of glycine and hydrophobic amino acids and lower contents of glutamic acid, proline and lysine than the original soybean protein was. Gel filtration on Sephadex G-200 indicated that the “N” material protein had an average molecular weight of 170000. A disc electrophoretic analysis showed that the protein was made up with three main subunits. Both the “N” material protein alone and the soy sauce containing it gave a maximum turbidity at pH 3.5, whereas the isoelectric precipitation of soybean protein occurs generally at pH 4.5. At pH 6.0, the “N” material protein underwent digestion faster than the isoprecipitated soybean protein. However, the “N” material protein after a heat treatment was digested slower than the soybean protein. In these respects the “N” material protein was greatly different from the soybean protein.

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