Purification and Some Properties of N-Material in Soy Sauce

Tamura, Jun’ichi; Aiba, Tomio

doi:10.1080/00021369.1982.10865235

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1988

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“…In the N-material test, the turbidity, which was observed up to a cooking temperature of 9O"C, completely disappeared at a temperature of 100°C. N-material, which causes turbidity when the soy sauce is diluted and heated, is produced by the limited proteolysis of the native 11s globulin of soybean proteins during soy sauce brewing (Tamura and Aiba, 1982). Therefore, the turbidity caused by N-material indicates the presence of undenatured soybean proteins in the N-material test (Nakaya, 1955).…”

Section: Resultsmentioning

confidence: 99%

Effect of Soybean Cooking Temperature on the Texture and Protein Digestibility of Miso

Nikkuni

Okada

Itoh

1988

Journal of Food Science

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Miso samples were prepared with soybeans cooked for 10 min at different temperatures (up to 1ooOC). Appreciable changes in the amount of 0.2 M trichloroacetic acid-soluble nitrogen (TCA-soluble N) and the pattern of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) of fermented miso samples were observed in the temperature range between 90°C and 100°C. No further changes in the TCA-soluble N and SDS-PAGE pattern of miso were observed when the cooking time was prolonged up to 3 hr at 100°C. On the other hand, a 2 hr cooking period at 100°C was required to achieve a level of softness for cooked soybeans to give an acceptable texture of miso.

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Section: Resultsmentioning

confidence: 99%