ゆば製造中におけるトリプシンインヒビターの消長

DOI Web Site

書誌事項

タイトル別名
  • Distribution of Trysin Inhibitor during Yuba Making
  • ユバ セイゾウチュウ ニ オケル トリプシン インヒビター ノ ショウチョウ
  • 大豆加工食品のトリプシンインヒビターに関する研究(第1報)

この論文をさがす

説明

Changes of trypsin inhibition activities in Yuba-film and the remaining soymilk prepared by laboratory-scale process were investigated.<BR>Chromatography with Sephadex G-75 and DEAE-cellulose were caried out to com pare the trypsin inhibitor (abbre. TI) patterns between Yuba-film and the remaining soymilk.<BR>1) The contents of TI in Yuba-film was 4.7-5.02×103μg per one gram and 17-23×103μg per one film. TI was found to be 24.32% in all Yuba-films and 38.94% in the last remaining soymilk, indicating that 36.74% of TI was inactivated during Yuba processing. Furthermore 60.22% of this inactivation was occured by the time the 4th Yuba-film was obtained, then the rest of TI was gradually inactivated. Specific activity of TI in Yuba-film was 7.14-7.40 independent of the order of Yuba processing steps. Specific activity of TI in the remaining soymilk were decreased from 12.41 to 8.51 along with Yuba processing steps.<BR>2) TI existed in the soymilk, the Yuba-film and the remaining soymilk were fractionated into two peaks (A and B peak) by chromatography with Sephadex G-75. A peak of Yuba-film was eluted earier than that of the soymilk. Amount of A peak of the 12th Yuba-film was more decreased than that of the 4th Yuba-film.<BR>3) TI fractions obtained from chromatography with Sephadex G-75 were further fractionated by chromatography with DEAE-cellulose. Both TI in the Yuba-film and the remaining soymilk were fractionated into seven peaks (F1-F7) respectively, whereas, that in the soymilk were fractionated into 6 peaks and one trace peak. As compared with TI patterns of the Yuba-film and the remaining soymilk, F7 in Yuba-film was a trace but that in the remaining soymilk was 11.6-22.5%. of the total TI. As compared with TI patterns of the 4th and 12th Yuba-films, F2 in the 4th was 31.4%, whereas, the 12th was a trace. It seems that these differences of TI patterns were derived from inactivation caused by heating during Yuba processing.

収録刊行物

詳細情報 詳細情報について

問題の指摘

ページトップへ