Recovery of L-Tyrosine in the Process of Manufacturing Soy Sauce from Protein Hydrolyzate

Abstract

1. Extraction of L-tyrosine was carried out from the solid waste which adheres inside the vessels, and chokes filterpress and pipes in the process of manufacturing soy sauce. About 67% of thetotal amount of L-tyrosine was recovered from the solid waste, which usually contains 23% of this amino acid.
2. By controlling temperature of the hydrolyzate throughout the whole process to minimize the loss of L-tyrosine in: the form of the solid waste, the amino acid was crystallized in a special vessel and collected. Experiments showed that about 50% of the L-tyrosine, which had hitherto been lost as the solid waste, was recovered without changing the quality of the sauce.