Art

J-GLOBAL ID：200902189159599369   Reference number：99A0794352

Isomers and Homologues of L-Glutamic Acid 5-n-Butyl Ester as Promoters of Sediment Formation in Raw Soy Sauce.

生醤油中での沈殿生成促進物質としてのL-グルタミン酸5-n-ブチルエステルの異性体と同族体

Author (5)： TOMITA M (Tohoku Women’s Junior Coll., Aomori, JPN) ,  MOTOMURA Y (Hirosaki Univ., Aomori, JPN) ,  KITAHARA H (Hirosaki Univ., Aomori, JPN) ,  YOSHIKI Y (Tohoku Univ., Miyagi, JPN) ,  OKUBO K (Tohoku Univ., Miyagi, JPN)
Material： Journal of Bioscience and Bioengineering  (J Biosci Bioeng)
Volume： 87  Issue： 3  Page： 357-360  Publication year： Mar. 25, 1999 
JST Material Number： G0535B  ISSN： 1389-1723  CODEN： JBBIF6  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *soy sauce ,...
Semi thesaurus term： congener ,...

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JST classification (2)： Fermented seasonings  (FK04030S) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： Glutamic acid 5-butyl ester

Reference (15)：

• TOMITA, M. Factors influencing the formation of sediment from raw soy sauce by heating. Hakkokogaku. 1987, 65, 185-189
• TOMITA, M. Characterization of the factors influencing the formation of sediment from raw soy sauce by heating and fractionation of the factors. Hakkokogaku. 1990, 68, 117-122
• TOMITA, M. Purification and identification of the promoter of sediment formation form raw soy sauce by heating. J. Ferment. Bioeng. 1998, 86, 373-378
• HASHIMOTO, H. Mechanisms of sediment formation during the heating of raw shoyu (soy sauce). J. Ferment. Technol. 1974, 52, 328-334
• HASHIMOTO, H. Mechanisms of sediment formation during the heating of raw shoyu (soy sauce). J. Brew. Soc. Jpn. 1976, 71, 496-499

Terms in the title (8)： 沈殿 ,  生成促進 ,  物質 ,  L-グルタミン酸 ,  N-ブチル ,  エステル ,  異性体 ,  同族体