Studies on Shoyu-manufacture by Paper Partition Chromatography

(I) Sugars and Amino-acids in Cooking-juice of Soy beans

Abstract

1) We ascertained the existence of stachyose, sucrose, glucose and fructose in the extracted soy beans.
2) We recognized stachyose, roanninotriose, sucrose, glucose, galactose and fructose in the concentrated cooking-juice of soy beans even by the method of paper partition chromatography.
3) And also, as free amino-acids, we ascertained glycine, alanine, glutamic acid, aspartic acid, tyrosine, valine, arginine, lysine, methionine, phenylalanine and leucine (or isoleucine), but cystine and tryptophan were very vague, and unfortunately histidine was not recognized.(20. Nov. 1950)