摘要
本实验检测了广州地区常见的四种品牌的酱油的二次沉淀中的氨基酸，发现四种二次沉淀物中氨基酸的摩尔百份含量相近；二次沉淀物中蛋白质的疏水性比酱油中多肽的疏水性强；各种氨基酸参与二次沉淀形成的趋势各异。由此推测，由二次沉淀母体物质转变成沉淀的过程中，蛋白质的疏水作用和氨基酸侧链的反应不可忽视，而这个过程可能在酶的催化作用下实现。
The amino acids in secondary sediment of four popular bands of soy sauce in Guangzhou district are determined. It is found that the molar ratios of amino acids in the secondary sediment of the four bands of soy sauces are similar, the hydrophobicities of secondary sediments are similar and much higher than that of the polypeptide in the soy sauce, and the tendency of participation in forming secondary sediment among the amino acids vary. It is deduced that soy sauce secondary sediment precursor forms large patricles to sediment by the high hydrophobicity and the reaction of amino acids branch with other chemicals, which migh be catalyzed by enzyme.
出处
《齐齐哈尔大学学报（自然科学版）》
2000年第3期4-7,共4页
Journal of Qiqihar University(Natural Science Edition)
基金
广州市自然科学基金
关键词
酱油
沉淀
氨基酸
疏水性
分析
soy sauce
sediment
amino acid
hydrophobicity
