文章基本信息

标题：大豆加工品のアミノ酸に関する研究
本地全文：下载
作者：平宏和 ; 蛯沢春枝 ; 杉村敬一郎等
期刊名称：日本栄養・食糧学会誌
印刷版ISSN：0287-3516
电子版ISSN：1883-2849
出版年度：1958
卷号：11
期号：6
页码：355-357
DOI：10.4327/jsnfs1949.11.355
出版社：Japanese Society of Nutrition and Food Science
摘要：To examine the change of the amounts of amino acids during Tofu processing, the 18 kinds of total amino acids were assayed by microbiological method with the followingspecimen obtained from a series of definite process of Tofu.:(1) Material soybean, (2) Soybean immersed in tap water, (3) Go (steamed bean), (4) Okara (A), (5) Okara (B), (6) TOnyu, (7) Tofu (the final product), (8) Immersing water (to be wasted), (9) TO-yu, (these numbers are in coincidence with those in Table 2). From the results, shown in Table 2, tyrosine was found to move into Okara, and methionine and tryptophan to have also the same tendency.Generally speaking, except the specimen (8) and (9), no marked difference was observed in amino acid pattern among these specimen in comparison with material soybean.