Studies on the Degradation Process of the Protein during Miso Making

Part IV. On the amino acids of peptides

Abstract

The amino acids of peptides during miso making were investigated. The major amino acids of peptides isolated by column chromatography were glutamic acid followed by asparatic acid, glycine, proline, valine, threonine and serine in this order. The ratio of these amino acids in peptides changed remarkably at the initial stage of fermentation to be constant when fermentation was proceeded in 35 days.