日本酱品中的有机氮化合物  

Nitrogen compounds in Japanese sauces

作　　者：宋钢[1] 

机构地区：[1]北京圣伦食品有限公司,北京401120

出　　处：《中国酿造》2007年第6期63-66,共4页China Brewing

摘　　要：日本酱品的原料中一般都含有大豆,大豆蛋白质分为贮藏蛋白质和非贮藏蛋白质,经酶解及微生物发酵后,蛋白质降解产生了各种含氮物质,其含量因品种而异。发酵初期酶对蛋白质的分解比较激烈,水溶性成分迅速增加。随着发酵的进行,大豆蛋白质被低分子化,但大豆11S碱性蛋白质的大分子以及大麦蛋白质不易被分解。The materials for Japanese sauce production usually include soy bean. The soy bean proteins could be divided as store protein and non-store protein. After enzymolysis and microbial fermentation, protein is degraded to produce various nitrogen compounds, whose contents depend on varieties. At the beginning of fermentation, the enzymolysis of protein is acute and the contents of water-soluble compounds are increased immediately. Along with fermentation, most of soy bean protein are degraded to small molecules, but it is difficult to analyze 11S basic soy bean protein and barley proteins.

关 键 词：氮化合物 大豆蛋白质 大麦蛋白质 贮藏蛋白质 胺 

分 类 号：R151.3[医药卫生—营养与食品卫生学]