酵素による硬質生肉の軟化と旨味生成について (その2)

旨味生成時のアミノ酸およびペプチドについて

抄録

The savouriness of meat that was produced by treating it with certain proteolytic enzymes was investigated, in special reference to liberation of free amino acids and peptides in themeat, applying the two dimensional paper chromatographic techniques. Tough meat was usedin the experiment and the following results were obtained:
(1) The meat incubated at room temperature always contained 13 ninhydrin-reactivesubstances that were soluble in trichloracetic acid, of which five were due to extremely smallquantities of cystine and asparatic acid and comparatively large amounts of glycine, glutamicacid and alanine. The other eight were presumed to be peptides (Spots No.2, 3, 7, 9, 10, 11, 12, and 13).
(2) When tough meat was treated with protease Phizopus niveus, the savouriness wasproduced regardless of the quantity of enzymes. The free amino acids were similar to thosefound in (1), but threonine was found in addition. As for peptides, two spots (A and B) other than those in (1) were newly recognized.
(3) When treated with a proper amount of Bromelain, the meat became tenderized and acertain amount of savouriness was produced. However, when the quantity of enzymes wasincreased, the savouriness rather decreased. The amount and kind of amino acids formed therewere approximately the same as in (1). As far as peptides were concerned, a certain onedisappeared while four new ones appeared, compared with (1). When compared with (2), spot (A) was missing, but three new peptides (C, D, E) appeared.