Occurrence of Bound Salt in Freeze-concentrated Soy Sauce.
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- WATANABE Michiko
- Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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- TANABE Soichi
- Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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- FURIHATA Kazuo
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- OKUBO Akira
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
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- ARAI Soichi
- Department of Nutrition, Tokyo University of Agriculture
Bibliographic Information
- Other Title
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- Occurrence of Bound Salt in Freeze-conc
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Abstract
Part of the salt in soy sauce formed no eutectic H2O•2NaCl crystals at sub-zero temperatures and remained in a freeze-concentrated product. NMR line width of 23Na was broader in the concentrated soy sauce than in the material. A broad line width of 23Na was also observed in an aqueous solution of NaCl and a non-diffusible soy sauce fraction. The data indicate that part of the salt in soy sauce interacted with its non-diffusible fraction and that such bound salt formed no eutectic crystals.<br>
Journal
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 62 (7), 1422-1424, 1998
Japan Society for Bioscience, Biotechnology, and Agrochemistry
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Keywords
Details 詳細情報について
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- CRID
- 1390282681449101696
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- NII Article ID
- 110002691969
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- NII Book ID
- AA10824164
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- COI
- 1:CAS:528:DyaK1cXltFGhtbs%3D
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- ISSN
- 13476947
- 09168451
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- NDL BIB ID
- 4538402
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed