1995年
醤油の鉄結合能
日本食品科学工学会誌 : Nippon shokuhin kagaku kogaku kaishi = Journal of the Japanese Society for Food Science and Technology
- ,
- ,
- ,
- ,
- ,
- 巻
- 42
- 号
- 5
- 開始ページ
- 344
- 終了ページ
- 352
- 記述言語
- 英語
- 掲載種別
- DOI
- 10.3136/nskkk.42.344
- 出版者・発行元
- 社団法人 日本食品科学工学会
The iron-binding activities of components in soy sauce were examined by using gel filtration chromatography. Soy sauce was separated into 5 fractions (P1-P5) by Sephadex G-25 column chromatography monitored by the absorbance at 275 and 400nm. Iron in soy sauce was mainly bound to high-molecular-weight components (P1 and P2). Simulated soy sauce consisting of sugars, amino acids, organic acids, and minerals was analyzed by the same column chromatography. Iron in the simulated soy sauce was eluted near P3. Irons bound to P1 and P2 were released by ascorbic acid and ethylene diamine tetraaceti...
- リンク情報
- ID情報
-
- DOI : 10.3136/nskkk.42.344
- ISSN : 1341-027X
- Web of Science ID : WOS:A1995RP75100008