手延素麺製造中におけるタンパク質の変化に対する糖質の関与について

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  • Studies on the Contribution of Sugars to the Change of Proteins in the Manufacture of Tenobe-somen
  • テノベ ソウメン セイゾウ チュウ ニ オケル タンパクシツ ノ ヘンカ ニ タイスル トウシツ ノ カンヨ ニ ツイテ

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Influence of lipid oxidation on the change of proteins in Tenobe-somen during “Yaku” (the storage of somen during the hot rainy season) was discussed in our previous papers. Contribution of sugars, which have been known to react with protein through amino-carbonyl reaction, is our present subject.<br> Flour or purified gluten was stored at high humidities after mixing with various kinds of reducing sugars and the change of protein was examined through gluten forma-tion, solubility in 0.1 M acetic acid and amino acid analysis.<br> While changes of the gluten formation and the solubility of gluten were much more remarkable with pentoses than hexoses, loss of lysine was similar between arabinose and glucose.<br> Water-extractable sugars of somen were composed of glucose, xylose, arabinose, galactose and mannose. Monosaccharides (0.4_??_0.5% of dry somen) were mostly composed of glucose (80_??_90%), and the contents of arabinose and xylose were only 3mg and lmg per 100g dry somen, respectively. Incubation of flour or somen by adding water liberated hexoses but liberation of pentoses was not significant. Addition of water-extractable sugar of somen to gluten in the same ratio as in somen caused a slight decrease of gluten solubility after storage. The decrease was nearly the same with arabinose only.

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