Studies on White Soy Sauce

Part V. On the dregs in commercial soy sauce

Abstract

The composition of the dregs found in commercial white soy sauce was investigated to obtain the following result.
The dregs separated by filtration and washed with distilled water consisted of about 86% of amino acids and 12% of sugars.
These acnino acids were composed of 96% tyrosine and 4% of phenylalanine.
After hydrolysis of the dregs, mannose and fructose were detected on a thin layer chromatography.
Since the sngars could be separated from the amino acids on paper electrophresis, it is probable that these amino acids and sugars do not exist in combined form.