著者

竹内 徳男 細川 信男 吉田 政次

出版者

公益社団法人日本生物工学会

雑誌

醗酵工學雑誌 (ISSN:03675963)

巻号頁・発行日

vol.50, no.1, pp.21-29, 1972-01-25

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The characteristics of proteolysate in 1) enzyme miso (E.M.) manufactured with only the protease preparation, Biosaime A, prepared from Aspergillus oryzae and 2) ordinary miso (O.M.) prepared by the usual method using koji were compared. Both E.M. and O.M. miso were manufactured with the same procedure except koji in O.M. was replaced with Biosaime A in E.M. 1. Liberated amino acid patterns in the defatted soybean flour with Biosaime A were virtually similar to that of free amino acid in E.M. 2. Free, bound and whole amino acid patterns of E.M. were not markedly different from that of O.M. This seems to indicate that the main effect of Biosaime A closely resembles the proteolytic action of koji. However, in the E.M., pyroglutamic acid and free arginine content were greater, on the contrary, aspartic acid and glutamic acid were less than those of O.M. It was suggested from the above results that Biosaime A is deficient in some enzymes, such as glutaminase and asparaginase. 3. Distributive patterns of peptides and their bound amino acid composition were fairly similar in the three types of miso, i.e., O.M., E.M. and half koji miso, examined. These results infer that the greater part of peptides originated from soybean protein and not from enzyme protein or microorganisms. Peptide content in miso were 25-29% (calcd. as amino acid) to whole amino acid, 20.6-24.2% (as nitrogen) to the total nitrogen and 30-34% (as nitrogen) to water soluble nitrogen, respectively. 4. Forms of glutamate in O.M. and E.M. miso were as follows : insoluble type 16-17 and 18% ; bound type about 40 and 36.5% ; free type 36-38 and 29.1% ; and pyroglutamic acid 4-7 and 16.3% respectively. 5. During the process miso-making, loss of amino acids was observed. The degree of loss, in order of magnitude was whole koji>half koji>E.M.