Free Sugars in Miso

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  • みその遊離糖について
  • ミソ ノ ユウリ トウ ニ ツイテ
  • みその遊離糖について

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Abstract

As free sugars in rice miso are derived from oligo-and poly-saccharides in rice koji and soybean by enzymatic hydrolysis, the composition is very complicated. Changes of these sugars during miso fermentation were investigated by liquid chromatography. The amount of monosaccharides was extremely high in the free sugars of miso, 70-80% of which is glucose, being followed by iso-maltose, galacturonic acid and fructose in this order, whereas the amount of pentose such as arabinose and xylose was very low. Free oligosaccharides were mainly composed of glucose and galactose, suggesting the existence of α-1, 6-gluco-saccharides from rice koji and galacto-oligosaccharides from soybean. Remarkble changes of free sugars were observed at the early stage of fermentatin. Glucose increased drastically as the result of the hydrolysis of rice koji starch and iso-maltose also increased, whereas maltose and sucrose decreased rapidly. At the middle stage of fermentation, glucose was consumed through fermentation by yeast decrease. Through all the fermentation period, galactose and mannose increased, stachyose decreased gradually and galacturonic acid showed little change.

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