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  • 标题:所謂蛋白混濁清酒 (白ボケ清酒) に関する研究 (第2報) 白ボケ成分の分析と電子顕微鏡による観察
  • 本地全文:下载
  • 作者:市川 邦介 ; 井上 幸男 ; 川崎 恒
  • 期刊名称:日本醸造協会誌
  • 印刷版ISSN:0914-7314
  • 电子版ISSN:2186-4012
  • 出版年度:1955
  • 卷号:50
  • 期号:5
  • 页码:292-287
  • DOI:10.6013/jbrewsocjapan1915.50.292
  • 出版社:Japan Science and Technology Information Aggregator, Electronic
  • 摘要:

    The turbid material was separated by centrifuging directly or after treating with Spitase F This purified material contained 35-65% of protein, 45-65% of carbohydrate, and a little phosphate. Glycine, alanine, valine, leucine, serine, threonine, aspartic acid, and glutamic acid were identified by two--dimensional paper chromatography in acid hydrolyzate, but basic amino acids, methionine, tyrosine, and proline could not be detected. Mannose, glucose, galactose and isomaltose were identified by multiple paper chromatography in weak acid hydrolyzate. These sugars were also contained in the hydrolyzate of yeast and Aspergillus oryzae . Therefore, this turbid material is presumed to have a close connection with the autolysis of these microorganisms. The dimension of the particles of this turbid material was about 100 Å, but when precipitated with Spitase F, other particles of 500-1300 Å were observed by electron -microscopy.

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