Abstract
We found that the degree of the color (Abs. 430 nm) was correlated with the intensity of emulsification in commercial soy sauce. Heating the glucose supplemented soy sauce at 75℃ increased its degree of color (Abs. 430 nm) and also the intensity of emulsification as the heating time was increased. Next, We then investigated the intensity of emulsification of 20 kinds of melanoidin derived from heated mixtures of glucose and 20 amino acids. The alanine-, glycine-, and threonine-glucose melanoidins were found to have a stronger intensity of emulsification among the 20 kinds of melanoidin. These results suggest that the melanoidins derived from these three amino acids might be one of the factors responsible for the stronger emulsification intensity of soy sauce.
