Studies on the utilization of the by-products of soybean-protein manufacture. VII. Summarizing discussion-香川大学学術情報リポジトリ

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227

STUDIES ON THE、UTIL‡ZAT‡ON OF THE

BY−・PRODUCTS’0二F SOY■BEAN−PROTE耳N

昭ANl呼ACTU良E

VIⅠ.Summarizingr Discussion BySin,itir6KAWAMURA (LaboratoryofBiolo壷icalChehiistry) (ReceivedAug11St31,1954) lntrodll雨ion and Review

や Theordinaryprocessesofmanufacturihg$Oybeanproteih(see・thestudies bytheauthorl−3)

ahdでeViewsbyCIRCLE4)andBuRNETT6))invoIvethefollowing two by・・PrOducts:(l)1iquid

WaSteSeparatedfromprecipitatedprotein,OrSO沖ean wi1ey,a$iti$Calledin recognition of

畠imilaritywithmilkwheyseparated from precipitatedca$ein,and(2)insol血1e mealresidue,

血ichisseparatedfromsoybeanextractOr di$Per*ion・

The utilization of these two by−prOducts has not yet bee血 Studied systematicalIy.The ぬthot6−11)p豆blishedtheresultsofhisinvestigation$Chieflycarriedoutundei・the guidance of thelatePr’Ofessor B11nSukeSuzuKIat the Laboratoryof BiologicalChemi血・yin the Faculty Of Agric111ture,Unjversityof Tokyo.

(靂a)Soybeanwheya血ditsnti且ization(seePaI・tI6り

The utilizationof soybean whey wasfir$t COnSidered.Asthe main constituent wasfound

tobe′$ugaI:Sinadilutesolution,utilizationasethylalcohoIwasconsideredchiefly・Acidhydrol−

ysisof wheycarbohydratesandalcoholicfermentationof whey sugaI二S Were Stlldied(Par仁Ⅰ乍)). AIcoholicfermentation of soybean carbohydrate was mentionedin some earlierliteratures12−・17’)

Soybean molasses studied byIwASA16)wa$ Sugar・rich residue containedin alcclholiclayer Separ’atedoncoolingthe miscella dbtainedin theextr・aCtion withhot ethanol18−24)(seethe note byIwASA95)originating from theinformation by the presentauthor).ヱWASAl′G)removed SaPOnin from thismOlasses by adding sulfuric acid and fermented the solution cont∂ining O・98%reducingSuga王Iand 6・60% total 8ugar(reducing sugar after hydrolysis)with wine

yeasts・Another $Oybean molasses, a by−prOduct of soybean extraction with azeotrIOpic miⅩture Of methanoland naphtha96N3O),WaS al$O Subjected to alcoholic fermentation31−I32)

NAKAMURAand K工N31)used jelly・1ike viscousliquid containing 41.7% s)01id matter,19.96% reducingsugarafter hydrolysis,aSthe raw】materialn The ratio of sugar consumed wasonly

12−32%withdilutedmolasses,72−80%withstrippedmola8SeS(removedfro竺reSidualmethanol),

90一92%withsulfuricacid−treatedmolasses(removedfromsaponin),201−28%withacid−hydrolyzed mOlasses,and70−91%with calciumhydroxide・treated mola$SeS弓3)。The GovernmentFermentation ResearchInstit血e32)obtained simi1ar result$ with crude soybean molasses containing 27%

methanol,40%water,20%fat,9%totalsugar,andl.7%crude protein,and notedthe adverse effectof$aPOninanditsdecompositionproducts.Thiseffectof saponin wasnotencounteredin theal血or’sexperiments.(Thesaponins34−36)werestudieddieflybyJapanesedlemistsinduding

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Tech.Bull.Kagawa Agr.Coll. 228

MtJRAMATtT(1923)37)∂nd√StJM王Ⅲ(1929−1930)3S).)

MorerecentlyafewJapanesePaten吟牒押earedon.払erutiliz鱒OnOfpoybeanwhey・6TAN工39)

heated soybean whey with acid clay or active carbqn,and therlPaSSed electIic currentinto

wheytoremovefermentation−jnhibitings豆bBtanCeSpriortoalcoholic fermentation.SuEMURA40) added active clay to soybean whey to $eParate thiamine by adsorption。SuEMURA41)further utilizedacid−hydrolyzedresidueごtogether withLwhey’as童i血縫htsforyeast$.

Yos王DA!3)mentionedthesuitaiblityofsol豆ble9arbohydratesinsoybeanwheyfor gorwthof yeasts・He43)foundthat90%Qfp申ass享um甲d20%ofp串0叩horicacid were transferred from

COmmerCialnaphtha−defattedflakesiムtowhey,anddiscqssedtheutilization of soybeanwbeyas Culturemediumin manufaeturing penicilljn andfodder yeasts= As pointed o11t by BuRNETT5)

propagation of foodyeas七,7bY・ulq少jisておti.1is,(inves眈gated byXLATT etail舶)onpeanlユtprOtein W?Steliquor)享$Of血erestto m甲叩factuてerS

liquor represents卑Serious sewage・di$pOSalproblem.SヱBATA45)usedanaCtivateJd−SludgePrOQ牟$S tqlrdisp?SeOfwasteliquorf!OmSOybean−prOt酔fiber竿鱒ufacture・∴Thiswasteliq叩COntaiqed

OnlyOl24%residueonevapoIationandO・01,0・Oq芦%nitf,Og斡・Ten坤OuSandtonsof}thi革1iq鱒Or WOuldgive2”4tonsactivated sludge(drymat鱒∵),VVh坤VOtlldgivel,116cqbicmeters茸鱒eS

(5,113,qOO桓alり)bydigestion.

Inthemanufact甲‡e?ftohu(SOy申年anC呵)thefilt羊’atefromcoag血e

This wa声telまquoror wheyin tohumanufactu‡IeCO坤instilia如ne.TAKApA鱒d¢OWOrkers季G, 47)studied on the recovery of tbis thiamine.

Now,SOluble sugarSirlSOybean wheyaretoodill止etobe fermented without concentration・ Fuelneededin conc6ntrating alarge′arT)O11nt Of壷hbyformsan占 method ofutiliえingWhdy asthe source of ethylalcohol

Thus two methods were examined toJglVeLcongiderablyless di旭e:餌gar solu翫n:11the rei)eatedproteinextr・aCtionandtherebeatedacidleacmig(f}retreatrh6nt)′(Part)−:王Ⅰ7))。JThe■1衰ter was found superior:to the fbI血er.The$tudywas ektendedtoalcbhdic知・蕗砲ntatidnl6fthe sugar$Olutionobtainedbythelattermethod,}i.e.,repeatedacidpr・eirle去tment、(PartHI8))∴E宣伝n When acid pretreatmentisapplied,〆thereis formed wasteliquor,thati畠thefiltratefrom precipまtatedprotein.Thiswheyobtainedafter・addpretr占atment・WOuldcontain muchl由$SugarS thanthewheyobtained withoutpretreatment,−thoughtheauthorldid▲not analyze如Ch a whey・ Whensoluble9ugarSareutilizedon}repeatedacid11ea血ihg,thewhey=maサ’contaihverymin血e amount♪Of sbl11ble substances,Of which咄ilization would not deserve considerati6n.

(旦b).Aeid旦eaぬま訊gand豆t$n七星雲五za鮎n、。(seePaItSⅣr)md鱒))

Thoughtheauthor.decidedform壷rlytoomit地eprodess、Of purifying defattedflakeもprior toextr・aCtionofprotein学),hefoundthatacid pretreatment wa$rationalfrom the viewpoint of 血ilizingsolublecarbohydratetTheutilizabilityofcarbohydrateofacidleadling・aS the血aterial foralcohoiicfermentationwasestablishedbyexperimentsde$CribedinPartIぴ)”Ⅰトisnoteworthy

thatconcentrationprocessofsugarwithfueltould beexcludedbyrepeatingtheaddpretieatment;

treble,aCidleachingcontaining血out4%sugar CO111deasilybeob血nedand BuChleachin be fermented after hydroly8iswithout concentration・

The Azi−nO−mOtO Co”,the pioneerin・the manufacture of/mOnOSOdiilm琶1utamite ■

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Vol・6,No.3(1955) 229 grantedsomepatentson utilizing acidleaching of soybeans for fermentation to bもtain ethyl alcoho14S),yeaStS49),Orbl血nolandacetone60).‘Soyb由n、、fiakestr・eatedwiぬdilute acidwi11give monosodiumglutamateinhigheryieldand better・Lqualitylthanflakesnot trebted.KAWA血ORl17’) Sttldiad onthe cultivation of yeast$tO utilize hydrochloric・aCidleaching小 His resul七・WaS

un$atisfaetory0wingtO}highsodium chloride content(6−9%)of the ne血ralized hydrolyzate.

Addleadhing’was repeated,three time$tO decreasethe concentration of sodium chloride、,in COmParisonwiththatofsugar,andthetIebleleaching,COdd′be11Sed more satisfactoriiy./Ina more recent patent SuEMURA51)recovered thamine fr・Om aCidleachingOf∵SOybぬnmeal.

RAWLING52)subjected defatted soybean mealto the actionofyeastto convert the contained

SugarSinto、alcohbland carbon dioxide,remOVed、thealcoholfrom the fermented residue,and thenwasheditwithanacidsolutionofpモ‡4.5−4.2.

(2)Inso頼bgeresidueandits11tiほz乱電ion(seePa工tSIV−Ⅴヱ∼)一−11))

The secondby・Prddu眈Of soybeanこPrOtein manufactilre,insoluble residue from匪btein eXtraCtioncontains,aS牒iveninPar・tⅣ9),1i%crude・かbtein(1eftinsoluble on extraction融ぬ

alkalinereagent),3%ash,27%cr・udefiber,and、69%nitrogenufree extra虎On mOisttlre・lfree

basis・Thecompositonandyieldofthe、residuemayvaryaccording′tothe degr・ee Of extracting

protein・Thustheinfluenceofthemethodofprotein manufacturewasstudiedontheyieldand

Car・bohydratecontent^oftheresidue9)・Theutilizationwasnatural1ycenteredon{that ofcarbohy・ drate・Thisinsolublecarbohydratewashydrolyzedwithacid(PartVIO)).The hydrolyzatewas fermentedwithdi$tille吏・yyeasts(PartVIll)).Theresultwasnotsatisfactory小 Theinsolubleby−PrOduttof:soybean−pr6teinmanufacturemay・be utilized(i)asitself,}Or (ii)aftermicrobiologicalorchemicalprocessing.Or(iii)theremaybe80memethodnottof6r・m thisby−prOduct,thatistheinsolめ1emattermay beincorporatedin thefinal如dduct(蝕ough thispr・OCed11reCannOtbesaidasノutilizationoftheby・prdductin protein manl鱈acture,a畠it・is notconcernedwiththemanufactureof proteinisolate).

(i)些車重 Of protein−eXtraCtion re8idue asitself.The residue,When thorollghly extraCted andwaBhed,COn乞ainsonlya8mallamountofnitrogenousmatter(1l−15%c拍deproteinon{df・y basjs)・But,Whenprotein extraction or washingisin$ufficient,aS enCOuneredinindu鏡rial pr’OCeSSlng,a COn$iderablylarger amount of nitrogenous matterwi11beleftThe author had Often experience$ tO find such烏malyses onin$0111ble by−prOductin the affiliatedまactory. TAKAYAMA75)reportedthatpr・Otein・eXtraCtion residue after neutr:aliz慮on由Id drying contained 6・16%moisture,24・94%crude protein,9.57%fat,19.71%fiber,83小61%carbohydrate,6巾01% ash,i・55%potassiumoxide,and O.99%phosphoricacid。Thisresidueisconsiderablyrichinfat, and sothecrude protein contentof water−andfat・free residue maybeashighas29.6%.Such aresidue asthis′COntainingabout30%cr・udeproteinor4い7%nitrogenCanWellserveas organic

manureitself;mOreOVer this contains valuable elements such as phosphorus and pDtaSSium. HURUKAWAand ODA added saltsvaluable as fertilizer to prdein−eXtraCtion resid11e53),Or added

phosphoric,nitric,Sulfuric,Or hydrochlor・ic・aCid to proteinqe血・aCtion re8idue and then tteated

themiⅩturewithammOnia54)to produce fertilizer.

Whenimproved by somemeans,the pr・Ote圭n・・eXとraction residue may be11tilized as fodder. KANAI55)miⅩedtundra′andfishvisceratotheresidue toproducefodder、for domestic/animals

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TecIl‖ Bull。Kagaw Agrn Coll. 230

and pou】血■y. く

KAZ汀UKA56〉reportedtheanimalfeedingtest with protein−eXtraCtion residue.Though・he Stated thatextractionof oiland proteinfromlOO parts of$Oybeans yield 40’;・60−partS reSidue, the present suthor9)dbtained theLyie旭of2P・37%for defatted mealor the yield of only17:・・31%

for{台OybearlS.KAZ汀UXA56)added8−10parts of O.2−0.5%sodium恥droxide}SOlutiontoipart Of defatted meal(withmethanol・血aphthaazeotropicmiⅩtureB6−80))and、dbtainedinsoldbleresidlue afterl′Or2tr・eatrnentS,Itisclear fromthe following analy8eSthat protein exttaCtion w∂S far

f【Om Sufficient:

? a畠h

()

No.1,reSidue fromlextn. 41.9 1.75 4.5 51.9%

No.2,re8idue from2extn$, 32.7 1“82 4.2 6l.3% The feedingeXperimentswithyoungalbinorats showed that the sampleLNo.1was higherin

nutIIitive value than the sample No.2,thatJthe芦amPleNo.トmaintainedthe bodylWeightof王atS for20daysbutitdid n9t Su$tain gr’OWth owing.tothelackof fat,vitamins A and Bgrqup, and thatthe寧amPle No.2decreased the body weightof.ratsleading㌧、tOdeath,0wingtO㌧軌e,1ack Of fatand vitamin$.The protein and s幻tsofprotein・eXtraCtion residue wa$COnSiderablynutritive

even h tbe$ample No‖ 2.

When the alkaline proteinaceou$eXtr・aCtis obtained,bythe$Creenlng prOCe$S Of BELTER et al.67),、the.mealre8idue retain$a COn$iderable amountofprOteiIl,and りis valuable as a stdck feed,and has potentialiildustIialuse8,1becauseitislowin、Water−$01uble nonprotein meteぬ1畠, SuCh as$ugarS and salt$”as stated by Burnetヒ5)‘Thusitis usedin phenolic▲te$in,ht)t−preSS

plywood gllIeS58).‘t苅Iis mealre$idue co三池ins50−55%/pヱ・Oteinan(王 esseヱ1tially no′Water■・・SOltぬ1e

fraction,Wもichlatter has been removedin the′prOCeSSOf refiningthe protein. Formiila$ COntainingr・eSin andprotein materialsin∴匝e ratio of6:4are said tdgive rapidcuri王ig=′g1ue′1ilies

Which meet the established standar’ds for exterior gr’ade plywoodこwith a considerable$aVingSこin

giue cost.”5)Theinsoluble re8idue can also be′uSed for、the plastics.JUuAN and O.8ERG59) “have described moユdingpowders consistingofphenol−aldehyderesin$ Or urea−aldeh.yde′reSins

andthe reaction productof analdehyde with theins〇1uble meal、reSidue remaining fromL,the Ordinaryproteinisolation process”5)

An exa血ple of utiliえing proteiTi・・eXtraCtion residue by}phy由icalmeansis foundin a pat6nt

granted to‡‡6nenOilMillCo.6O)The residtle‘waspressedin afrarne togeぬerWith 3・20% SaWd11St Or bagas$ewithpressure(50・・500p、S.i.)at100・・150O forlO−60mintlteS tO form fiber

board.

(iia) Microbiologicallltil圭ztion of resid11e.AIcoholic fermentation′of residuehydrolyzat畠“as

investigated bythe a11thoris nota r−ationalmethod owingtOfu;furalformationand di舘tuityof SaCCharifまcationtoget reasonablycorlCentrated$ugdr solution・Combined utilization、of whey and

residue as the nutrient source for yeastswas original1y plannedbythe author.Thereis apatent

bySuEMURA41)い TAKADA61〉 cultivated 励′emOtheci’2tm aShbyiion thin$01uble residue from PrOtein extraction topro丘uce vitarnin B望COmplex.K6ji見n be p工■epar’ed from pro乞einrextraction

residue,by wa9hingwith water,netltralizingwith hydrochloricノaCid,∴WaShing■a痴iflwithⅥ唱ter., pressinglightiy,Steeping・in dilute aceticadd,preSSlngtOこmOisture contentof35−A=0%,heating

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Vol.6,。No.8(1955) 281 by$uPerheated steamtovol如1ize?Ceticacid,、addingwhe鱒qrrice branorother carbohydrate S〇urCe and cultivating A頭ergillus oY:yZae62).UMEDA and coworkers63〉utiiizeiprotein・・eXtraCtion

residuecontaining3・2%nitr・OgenOr2げ%crudeprotei血astheraw material、for soy$血teand miso8ufficientlyg・OOdinfiavorandcolor..YoSIDA64)′foundthatthdhすdrolysisof‡eSiduewith hydrochior主cacidwasdifficult,butitwasfacilitated・璃血6npr畠1iminary’hydtolysiswithA卸drgi’llu.i

Or二y之ae 雨S made;he produced a血ino acid ct)ndi血t$′by thi$ micr・t)bioldgical and chemiぬ1

met壬10d

(iib))Chemicar・血iliz誠onof residue.Itwasthe author’saim′toextratt由muchpro七einLa$

possible fromdefatted soybean mealtoleave the residue chiefly consi$tingOf’carbohydr・ate.The 誠蛤ぬさtedutilizatibnofthisinsolubl色darbohすdtatea菖ethylalcoholprovedunsuitablefor{iIldu$trial

PurPOSe.The chief cause wasthe formation offurfural.The formationof、furfuralwas cci王鴎par・ed withotherindustrialrawmaterials,:餌Chaso癒しh豆11$,C6rncobs,and・CO蜘nseed、hulls,Whidl Contaid ab咄80%pentosan.Ther由id11efromJprOtdn一由柑Ctionofsoybeans contain a′Smallef amoilntl(i・7−へ19%)ofHpentbsan∴Th舶utiliz癒ionasthe r油materialof ftl血ralwotild

prof壬tabl金exceptinso血e畠pecial’cases.一Still也i岳utili左ation、血ay be co11ntedねs′c6nsiderable, 両血由トCOl叩1ed with further厄tili窟ation ofthe residue fr■0血steam distillatioh togetfurfural

A畠on毎Of畠uch dtim誠虐血追zation of、celldosic stlb岳tancebeleftafter鏡eam di頭11ati6n, pf毎pai威ion ofactive c鱒bぬWas su由esぬdbダthe′1畠te Dt.,BunsukeSuzuKt,butnoexperi血ental

gtudy豆畠s、ma漁、女oNDe.ぬd・王WAMAE65〉added’40・I50%beryliumiodide,gal1i血1Chioride, f)OtaSgiiitn’io血e,Chppe王∴thloride,OrboticLaCid<tOthe

bhdad:ivatedbす:hedtihg址700−8000for3ho11rStOpr畠par6advecarboll.AとcordingtoSエBATA45) drydistill洩ionbfprot6inLe女tr云ctionIこesiduegave306・・624cc…7b.6fvola七ilematter,COnSi畠tihg{6f 30%ca沌on dioxide三l’i%6Ⅹygeh,37%methane,11%hydrogen,and22%nitrogen and oth6r ga岳esdorI

withoiit fbt血inginsol豆ble ねdhesi17e and ot王1eI

(iii)堅些些 OfpreParlng/SOybean fnr

resid11eJFor adhesivepurPOS占notonlythe畠0沖e由IprOteinisolate,but扇sothedefa飴d soybean flo11rこi占us主d.‘】麗で畠soybeanwheyfractionisnotdesirablefor’adhesiveandplasticsVoLKOVet alこめpepti女edso沖岳ani)t・dtein而th菖odiumhydroxideandthehused excess hidrochloricacidtd precipitateit upon thei由01豆bleresid11e witho11t Separating thelatter to prepare plastics・

WAⅥLFORSS67)1e畠chedsoybe去n‘mealwithaweakacidat’theisoelectricpointbfsoybeぬglobdin, dissolvedtheJalkali−iolublepr{oteinih血epresenceoftheinsdluble residuecoぬpr・isingc占11血se, he血ite‡1豆1bse,and alkali−insolubleprotein,and separatedthe compositeofinsc・11ユble residue and precipitat畠dprot6in fromthe’soh址ion.INAGAX王etal・68〉didnotseparateihsoluble residue after steepin畠defatted soybeanmealihdiluteaddor alkali,but addedalkalior acid to precipitate

protein;Wheyfraction wasremovedandptdteinplusinsolubleresiduewasdriedandpulverized

DAV主bsoNG9〉三eCOVer占d・prOteinandh6mibelllユlosesim111taneouslyfi・OmSOybeanmeal;the soybean mealwasdigested withO..4%sodiumhydrdxide soll血on and the dispersion passed thro11gha 200−meSh screen to remove cellulose;the resultingliquid was acidified and the protein and

hemicellulose,Simlユ1taneouslyprecipitated,Were WaShedand dried・Theproduct wassuperiorto soybeanproteinisolateinadhe畠ivequalityandyield(50・60%ratherthan35%)・Thes寧methods

areinterestingfrom the viewpoint ofl止ilizing as much constituents as possible which由一e

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了もcIl.Bull∴K喝aWa A酢.Cbllこ

Summari2;ed‡と、eSⅥ塁七s of Experim¢n七島 232

lり 甘地eom‡)OSま七ion of s¢y態¢amW如y?).

Soybean wheyiS、aVやrydil嘘e solutionand even th或fromthe first protein extractcontains Only2・3%solid matter.This$Oiid matterd阜SSDIvedi草1Wheycon!is享SOf23・6−24・7%crudepro・ 胞in,24.・8%

38−39%of totalsolid m細er,in comparisonwith the value(50.5%)of nitrogen−free extf■aCtl・

Ro11ghlysayi王Ig,SOybean wheycontains2−3%splidmatter consistingr of carbohydr.ate,prOtein, and ashin the ratio2:1:1.

About30%(29.5・・35.0,arithmeticaverage32・1%)of、Crudeprpteip.in wheyis QQagd殖1e

by heaヒP‡・in tbe董0工’‡n Of albumin・

When sodium$ulfiteis use季冬s proteinTdiるpe王.・Slng agent,Whey<wi11contain sulfur dioxide

Or$ulfite.Somedeterm.inaもions made for sulfur dioxideCOntentOf、whe、y Showedthatitis ve王y low.Besides,S豆1furouS aCid caq be easily、rer鱒OVed,byev寧pqration duringconcentrationof・Whey・ Whenitis used as the rawr materialfor alcoholicL ferme叫ation,,it fnu$t be concentr’atedlby hea血g.Thus sulfur dioxide was fo11ndun卿pqrtant・$inc寧the sample contains org?nlP substances,iodine紳・殖On C鱒nOtbe usedin determlnlng 叩1furo】uS aCid.、Sulfurous acid was di融illed,0Ⅹ主dized tosuifuricacid,,Which wa亭dete工■mine¢as barium sulfatelSulfiteisdistilied after acidifyingthe sample,}and free sulfurousacidi$qistilledin‘Carbon dioxide stream・from non・l!re準dsa準ple・So錘ean wheyi$itself寧Cidic・Thus幸tfollowstha七al1sulfuraioxideisin freeform.Thefresh wheyitself,COntained 9<・031rO・056 g・川1・Sulfur dio二gide・Thi$qOnte叫 decrea苧edonlyplightly(toO・026g”/dlい)whenpre・Cipita鱒W坤Calciutn c寧rbpnate was removed byfiltr・ation.、Calcium sulまiteisinsolublein water,butdis$01ves/in 串queOuS SOlution of sdfur dioxidetoformcalcitlm bi$ulfite”Sulfur dioxide?OntentOf whey,dec;reaS寧dtolβSS than O・006 g.,./dl.(probablymuchlessthanthis),Whe享IWheyⅥⅥSeVqPOr鱒dtoone−fourthvolume・

Soybean芦COntainnoneoronlytra9eOfreducingsugars7Q),bl止aspointedoutbyTAKAYAMA75?,

soybean wheycontainedreducing sl哨arS・馳reported that a′Sample of wheycontained O・162 g・/dll‥reduci甲gSug甲S and O・989g・/dl・七Otalsugars巾TheauthorcouldconfiI:m nOt Oniy the

presenceofreducin革Sugarinwhey,butalsotheincrea甲OfreduCingsugarinag■1PgOf whey・ The reducingrsugarsof wheyarepresumedtob鐸glucose,fructoue,andgalactosederived fro鱒 hydrolysisof sucrose,raffinose,andstachypsepresentinsoybe?nS,争SWaS COnfirmedlater70)・ Th9叩alyticalre凱舶showedthatthewhey containing O・823g・/dl・tOtalsugar containedth? followingram・OuntSOfreducing$ugarWhenkeptat70:thedayofp草・eparatio王ユ0・2728,3daysafter prepar・atiQnO=3998,5daysafterpreparationOl4537,and12daysafterpreparation O・6108g・/dl・

(asglucose).Sincealsoinboiledwheysamp19theincreaseof reducingsugar wasevident,this hydroly$ismaybenonenzymaticreactionl(Laterexperiments detected sucrose,raffinose,and 8taChyoseinsoybeanWhey70〉aswellasi!ldefattedsoyb寧anS73)・)

2.Aeid血yむ0!ysis(♪fwh¢y earbohydyaぬ6)

Experimentsonthe determination oftotalcarbDhydrate ofdefattedflakesbyacidhydrolysi871)

showed that boiling withi15,3,and 6% hydro血loric acid gavelO.2,13′7,and19。6% r・edudng・Sugar after hydrolysis on air・dry ba$is,reSpeCtively,and、that′the time of heatinghad

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Ypl・6,堅0 ) 23声 ?e撫OSe(a無tJ声%q’ude弊9r)響qL叫er p91y早野?harid?9,・While$Pybe甲Whey cQptains} 幸uck王!igherpolysaccharid乳a$坤eyare軸軸bleinweakalkalin9I:eage如知extra$t軸proteiD. Thusthe亨・eSultsa$COrdi阻ゆacidc9nCentrationm早ydi蜘′between}Whole defatted flakes甲d wi1eylr Theco誓9e坤ationsofhydrochloricノaCido貰‥

牢桓、hydr91ys吏苧望SCO草野areqてWithbc坤準acids,3%画dgaVehighe9tredtlCingI

i誓?0甲p率$On画bO小5,′i・5,叩d6%・T申e§qnCe呼atiqnofb油血lo‡・ic早堪andtOtal苧ugaチ (a苧g叫?甲り、阜軍.g■・彿w鮮学,三甲鱒吋y,ノウ・学年,0‥716;1…7年 P・叩;軍・・季7,0・β23;

0・750・T王10S9払ご■sul餌ic卑CidⅥ杷工■e,′草・eSpe坤Vely,P・52,0・590;王・57,0.636;3.i5,仇687;and

e conditionsof acidhydrolysis of soybean whey with sulfuric acid J

in苧ufficient,du‡ati9nO董王IydrI91ysis need i*ons ofrbydrQlysisarebo主軸withl・5% S叫furicacid for2.hour寧.

き・A眉e◇血¢点ie f¢rmenta七ねm、¢君、$dybean w血eyや)

No畠1coholi占fermentationocc11r・fed☆ithsbybbanwheyitself.Eveilthe acid七ydroliTZate>Of Whey、Showed noferhentatio由.With toncentiat崩励eすth色yeaSt No.2d亘d notf金rmentit,the yeas七っNo∴1andノNo.3showed知血ent撼ぬ由vi相場ef誠dofsu卸cons血p鮎姑左9a組63彩ら

respe輌ely/Thehydrol吏Zatelb董■Cbn6e壷・ated’wh針tontainhg2.457g./dl.sugar・waSf壷1y

ferme雨ed;、theratio′Of sugar cdnsumption was、withthe yeast Nd.1,62;Nbn2,64;1去hdNo。3, 83%.The◎e畠retheleSults of払efirsttrial、fermentationwithdistillery ye∂StS Offered by′the hborato叩OfLFermentation,Facl血yof Agriculture,Univer9ityof Tokyo・

The results,Of>the second trialfehnentation are as血1lows巾 Cbntentrated・両もeywashydrbト

yzedwithsulfuricacidandthehydrolサZate>WaS neutrralizedwith calcium carbonaie top王ま46. The sample containingCalCium 8ulfatepreCipitate::董眈meiduring tLea七 Steriliz畠tion and th癒 sepa畑edfromsuchprecipitatewerefe血entedw紙hthr畠占gtrbins∴戚ノdistiliery yeast畠(血eas hthefirsttrialfeImentation)・The′ratio:6f sugai:tonsumed was similarly high(82q90%) irre$PeCtive offiltration fr・Om Calcium$ulfate.Dir6Ct determi這dtioh of ethylaltohol(by the specificgravity血曲od)showedlhigherreshlt(yeastNo.王,i’2±Nd、2,69;andNo.3,85%) f6rfiltereds’ample’払anforunfilteredones(yeastNo。l,64;No.2,53;andNo.3,81%).

Wheyhas兢rogenousas

in、concen七rated whey coilSistsofめoutequalamountsdfproteo畠e and nbnproteinic s止bstanc由u

Thefermentdbilityofwheysugars was壷ellestablished,butitisnotpracticaltoconcentrate whey−withfuel。This consideration、′ledtothe studiesthat follow・

4.甘血¢甲e坤odo君eonc甲血a電通g彗典型eゐ坤0血ydra七es7)・

Thecarboわ・ydl弛COntainedin$OybegT}Whey?rfiltrate from precipitated proteinis cal1ed

soluble carbo享1ydrate,While that coqtainedin theinsoluble residue separated from protein disp甲やni苧Cal1edinsolublecarbohy4ratebytheauthor・

The wheyitself contain声Only2・3%solid m牟tter,COnSisぬg、Ofsugars(01igOSaCCharides), 誓・udeprotein,andashinthe埠pIOXimateratioof2‥11:1・Fermentation wassuccessfuiwith 中野.PO鱒entrated toabp坤One・・fourthvolume,OrthatCOntaining2・5−4い5%sug声r

(8)

Tech.Bul1.Kagawa Agr.Coll. 234 (A)totreatanotherbatchofdefdttedflakeswithalkaiine中Ofprot占ihtopi車掌 dodbly(drfurthertrIebly)concehtratedprotmidisper$i?n,from obtainedbyacidifi占ation(repeated withdiluteacid(priortoproteindispersionwithalkaiihesolution)todissoIveas血ユChsu車Ⅰニラ andaslittleproteinaspossible

itwasfbundthatrepeateddispersion(A)gavetoovit?定s di*ersion to beやヰipul豪占よ technical1yeasily巾Incomparis6n壷ththis,aCidleachi鴎oradd‥extr・ad:COn6ehtr・atedby,repeakd add−tr由癒ment(B)did not become visdous add pres占rfted ho diffi占血yih ha這dli地.:th壷去

concentrating of sc11uble carbohydrate can be attained by repeating acid−treatment Of defatt6d

fl白kes,

(A)Inrep?ating・PiIOteindisbersingr9Cedure&i申alkaliムesolutiontwoqrthee methodofextracぬgneWmealwiththefir・Stpfot6in白血dct may glVe Whey

g./dl.suga‡・,butpr・Oteinextractbecomestooviscoustobemanipulatedeasily.An6th占rm6th読 practicdblein the factorly prOduced whey containing・Onlyl.5宮。/dliS喝ar When、the、血eal払 s叫Ition、ratioisl:100r O王11y,1g.!dl.、S叫gar Whe享l七hemealtos)1ution.ratioisl:15.These whey早年re nOtlikelytpfermentwithol止CC>nCentrating・Thus repeateddispersion^wi11giyegr’

difficultyOf th寧 p;■Oper prOCeSS Of preparing∴prOtein,、OrWillgive only dil咄e whey、1The COnClu$ionisthattherepeateddjspersioncannotbe.appliedin concentrating s〇1uble carbphy毎・

(B)The experiment$ Carried out to k‡IOW the effect ofacid−treatment pribr、tO PrOtein extractionrevealedthatcarbc・hydrate dis$C>1ved wasabout55・70%of totalcarbohydrateで16.′0%)

Of the mealregardless of the strength of acid,・・・・・・thereノCOuld be・found no clearrelation:betwee血

the anountof dissoIved carbohydrateand theノamOuntOf acid usedq,andthatnitr・OgenOuS matter dissolvedbeloweredto10,15%oftotalnitr’OgenOuS}matter(nitrogen7・77%)of、the’meal∴ノi鱒 CertainconceIltrationsof acid・Herenotthe concentrationof acidbutthe amount of acid(morβ PreCiselytheamountof dissociated hydrogenions)isofimportanceb thatis the hydrogen=ion COnCentration plays the role.Itis evidentthat nitrogenous matter dissoIved by acid−treatment bepomesminimalatitsisoelectricpc>int.Stronger orLWeaker?Cid than this point}wiildis草QIve 叩Orenitrog■enOuSmatter・Thusacid・・treatment8hould be perfo羊med under qp申malconditions for

protein(mipimumdissolution)andnotunderoptimalconditionsforsugars(maximumqiss)1qtioIl). Theisoelectric point of soybe鱒 prOteinis pH 4.2−4.4 according’tO the pre8e叫a叫hor3・’76)

SMITHand C工RCLE77)8howedpI王4・1−4・2tobe、isoelectricpointa‡ld pH4.0・・4.7asisoel阜¢煎 range.When pH4.2is aimed at,for example,addition of O.07−0.08N sulfuric acidin the mealto acid ratioofl:5made the acidleaching atisoelectricpoint.TheamOunt and c.)nCen,・ tration of acid tobe11Seユvaries natural1yaccording tothe meal.

tt wasfo11ndthatpHof themixtureof acidleadling at p壬‡4巾2 and new d占fattっd meム1

becamenear5.0小Thisfactwasnotthoro11ghlyinvestigated,biltitmightbeattribilteitobuffer adionof soybeanmeal・Nowfromthepr.acticalviewpointitisnecessar・ytOmake thepHofthe miⅩture4・2rapidlybysupplementingdil嘘eacid・Iftoodiluteacid(eng・0.1Nsulf血・i6atid) is11Sed,thetotaivolllmeincreases and the concentration oIsllgar・decreases。Thi$is to be avoided,aSthedliefdbjettisnowtoconcentrate8〇iublecarbohydrate.WhenlNsulf11rCicadd WaS uSedthetr’ebleleadlingcontainedasmucha$4・3女・/dl・tOtalsugar.Itis nっteworthyth畠t

(9)

Vol.d,No、.3(1955) 235 Ⅰ■edudng朗唱即.

5.′A富e定虫0鮎飴γぬeれ也七五on、Of禽ぷid 属地e血まmgS).

Acidleachi痩Obtainedbysingletre癒rhentwascoiicentrated and ferm占hted with di5tillery yeaBtS,butthe

Thefei血中融onof、trebleatidl占a6hin壷や岳e吏telienE”Thesamplさcontainbd9小畠8白 t(血1soiid,3.846主・educing・siigar,豪d

血erねtioof紬gar.consiimedwasrmirethdh’

6.甘血e yi¢はand eompos五色五¢n¢君主ns(〉g阻も屋e rcs五鮎¢9〉.

Experiments‘were made.to.8ee the.、influence.of′the method of extr・aCting pro短in on the yield and car・bohy融ate COntent、‥0阜ノins頑鳴1e resi由纏.r.When protein extractionis reasonably

thorough,100 parts mealwi1トgive 20 paTtSinsoluble residue containing30% carbohydiIate (tot幻sugarafterhydrolysis),

Theinsoluble resid11e COntained:3%ash,{、1i−i5%;Crude protein,23−27% crude・fiber,59; 61%、nitt・Oten・free/eXtraCt,and37−40%reducing凱唱ar.’after二hydrolysison moisture−free basi臥

The fu血ralyield of this、r’eSidueLWaSノ8・・iO%・.ThisICOrre革pOndsto15・・19%araban,bl址‘埠 contains血Onic acid cons鮎11e卯;^:One餌ample、Of>,1ater,an?1ysis/gaVe√7..87%furfuralyiβ1dand 8125%1止onicacid,Or7’.50%\tlTOnOIBCtO軍Ie andll.76%arab叩1O,ア3):

Theinsoluble re革idue contailned norm?nQT O工∴9hg¢S翠CCharides,∴Most of the nitrog・en:frle9 extractwas.consideredわ’申∋in,t桓・fo叩Of苧?「Cal1erihernicellulose・The a甲Ount Ofisolated hemicellulo昏eWaSSmal1(9nly垂Out’i7%・鱒紅塵画Cellt1lo甲).Theh画Cel!ulose of声?ybe墾IS

has been furtherin\▼eStigatedT一二▼てい

7.Ae互d最Iy血0五y・Sis(〉f¢arb¢毎むat¢im色蝕e¥・eSid弘¢蝕ompro七¢五n¢Ⅹ七raetiomlO)∴ Acid‘軒d史01纏softbei・由iぬeinぬ畠咄OClave wムs uムsui由馳0Ⅵrin宮tO tbe知血左tion of

fiirfuralfrompentoselinitsTheyieldlofi・ed.ucingitlgarWaSlow.UilderIatmOSpherIic pr:e去s鹿; the}be誌tcondiiions壷r占to甲Se19paチ・tS3%畠血ri占acid畠ndtoheatat980for・2・5ho

鼠A靂eく殖¢鮎ferm金ntat亘¢m Ofac五d毎む0望yz離¢く〉f resid旺efromprO七ein extr鱒¢七ionll).

Thealcoholicfermentation wasdifficuitwherltheacidhydrOlyzateofin$01uble9arbohydr準 of soybea播is the sta‡ting material”AIcoholic fermentation of acid hydrolyzate obtainedby al止OClaving the residue was11nSuCCeSSful・:Ri扇ng}Of sugar concentration would notleadtoa

bette葦r甲ult,Sincesteamdistillation(caIriedoutto repove fuでfural)would decompose once− formed9ugar小 Anyhow alcoholicfermentati9牟 Of hydrolyzateobtained byal血Cla扇ngis not a rationalmethod of utilizinginsol一ユble二neSiduefrom protein extraction・

Acid hydrolyzate obtained und.er’atmOSPheircpressure gave no satisfactoryresult of fermen二 tation,aSthe concentration of8ugar WaS uneXpeCtedlylowThe reducing sugar

amount of46−49%is not recommended tobe utilizeまas ethylalcohol,Since the fermentability was nothigh.It wascalculateithathydrolyzate of theinsoluble darbc)hydrate cod$isted of53い7% 如云ose,19.5%galactose,and2白・8%arabinosein themolarratioor56・2%如cose,20.4%

g81actose,and23.4%arabinoseinthe&eightratioonthebよsisofselectiiefemぬtationbyth6 two strains ofdistilleI・yyea$tS uSed・

(10)

Tedh・Bull∵鱒喝aWa皐gr・Coll・

236

PracticaE Consideratioll

Thenature ofby・rprOducts variesaccor・dingtOthe processes董or manl血cturing the main

PrOduct・、Yetitisvalidthatsoybeanoilindustryproducedtheby−PrOduct,?Oybe甲Cake,′.rich inpr・Otein,andthen$Pybeanpr9teinindustry produced the by,prOducts,COnSisting・Chiefly of Carbohydrate”T始infereTICe車SOneOftheguidingideasoftheau払orhlOughoutthe?e頭udies T桓efor?,utilizati乳Ofcarbohydratewas血diedandtheconclusionsarethatlSOltible?arbo寧y‥

drateisea車1y,f$rmented′byPi?tilleryyea恥andinsolublecarbohydratei$nOtS0年串寧ily卸町ent:

ed.Thusliquidwasteismoreeasilyutilizablethanthesolid wastefrom the chemicalnature

Of carbohydrate contained.

From●anOtherこ☆iewpoint,{however,SOlid wasteiseasilymanipulatedanddispo$edof,While

th畠、:disposal/of}1iquid waste form$aprOblem.Thoughsoll血1e car・bohydratehrasprovedt6 easilyfermentable,、PrOfitable utilization needs manymoteintensive8tudies.

MOHLMAN78)cal1ed a比ention to the financialprobleminvoIvediilthe disposal’,Ofliquid

industri盆1waste$;ahdnthen pointed thatthetedlnicalproblem was twofold:“first,tO/retOVer

salva畠eable mateiせ晦:po姦siblyataprofit,■and$eCOndly,tOadqptmethodsofsewage漑eatX舵nt primaryaf土dsecohd&ry,tOthetreatfnentOfresiduaiindustrialwastes・,,

‡trmaすbe、more、Orlessしpi・evailing’fact}that“considerable\prOgre$Sha$been made}inわrofitT able utilization of the soiid wa畠tes and the more concentratedliquid e■ffluents,’bu七’the 血ote

dihite effhi6nts stil16ffe王IpOlluモiらn’problems,”aspointed ot止for thewastes ofノC追uS>fruits

industr・y”).恥e血inぬewell−eStbblishedinddstryofpulp andpapermanufacmie,$ulfite・1iquor cbhtaidihgatrre血ehdbus′▼Wealthofnatutlalresourcescontinuesto be wasteliquor8P)・AIsb‖in

GreatBritainverylittleprogresshasbeenmadeinthe treatment ofindusもrial☆asぬWaぬrbダ

fermentation〃81).

Theseqitationsweremadenottoshowtbattheexperimentalstudiesdescribedinthisseries

ar・enO!.useful,帥topointo血theserious寧eSSOftheproblemof utilizingby・PrOducts・Whep soybeanprotein享芦manufacturedon someindustrialscale,there are produced vaste products notwithstandingtheestablishmentofthe methodsofthedisposalof the waste products・P Thus thesestudies壬ierepresぬted、☆illbeofvalueindetermlnlngthedirectibnoffactorymanufactur’e

in relation to the disposalof solid ahdliquid wastes

Con(:靂usion

Mylaboratory?Ⅹp9rirnents?Ouldestdblishthemethod ofutilizi喝SO旭1ecarbohydiat壷s, whiletheyfailedtofinda8uitablemethodofutilizinginsohble carbohydratら・HoⅥ即eモ,froin thepr?Cticalviewpointtheipsolubleresidueismoreeasilydisposedofthan theliquid☆astes・

Thusitis concludedthatsolliblecarbohydrate shodd be concentrated and11tilized before the

alkaiineextr云cti9nOfpro!einbythemethodOfrep甲tedacidtre

s這らstancesstlCh鱒thiamjnemayalsQberecovered・)Themotheriiquorfromp‡eCipit∂tedproteih shouldcontainaslittleorganicsubstances.aspossibletofacilitatethesewageprOblemL・Thefinal wasteliqv9rbec9甲eSVerydiluteafteracid pretreatment followed by alkaline extractionいThe insolublemealresiduemaybeutilizedassuchorafter・prOCeSSing,Ormay beincorporatedLiTl

(11)

237

Vdl.6,rNo.3(1955)

Åekn¢☆!edgme雨

The authorwishes to expr−eSS his sincere・thankfulness to the′1ateI)r.Bunsl血e SuzuK王 andtoIDr.Mas11miKANAI,under whose如idance thess s七udies wer・e made.He’alsowishes to thankProf。Kin,ichir6SA.KAGUC王‡Iand Prof.Toshinobu ASAIof the University of Tdkyo, Wb6werekindenoughtoムffervaluableStrai虫SOfdistillery\y由st斎、The加血壷is gratef111t6 I)r・TaijiKuROKÅM‡,伽dir・e占ぬ吏Idf払i畠C油壷,Wh6gav占′血e甲hveni6ncedf

Publishing−the studies.

\\、鮎sぬ産品(血班sわあya血払)

Porpr・ePariproteinon e18Ojfabo.毒SengraSigita.ioniordina di毎払alkalion por solvi pr・Ot寧inonell争、叩如erialo,kaiノ如ealdoTla鱒/aCid9nal1a aikalia.soIvaうO POr・preCipitiproteinon Tieloniakiras du kromprodukto桓:(l)iikvakromprodukto apar七igata de precipitita proteino kaj(2)nesoIveblares瑚0}apaItig細ade proteinsolvaうOu

Gisnunmi6−11)s如dislar咄iliga翫鉦deambau kromprodukto.i.r6arla eefa komponajo de ambauestaskarbohidrato3mistudispor utiligiilihpetferhentadopor、akiri′etanolon.Lalikv畠 kromprod血0(1)entenasbonefer・m苧nteblan占tkeron(畠議会上やrafin6zo,kajstakiozo,

hidrolizatoj)70,73),tamenlanesoIvebla去olid云re$ta16(幻ehtenaspblis払rido両(h6mideldozd読 73・74)kaiceldozon,preCipe)nefacilehidrolizeblム3nnekferment6bla3p・

GitiupaperOpri血・iba$miajnstudoinresumekajdivei■Sajnprqppnojp pQr頑1igi1akro produktojncitanteentllte81kon99r;鱒ajnliteraturoindej?Panaj kaj eksterladaj autoroj・

Lako頭111do}eStaSke oni11nueekstraktusqlveblan sl*eI−On per aCido eeizoel鍵tra p11nkto de sojfabo・prOteino,utiugu畠inper fermentado,kaiposte ekstraktu proteinon・Tiamanier’e Oni

povo$akirietanolon(kaj ankauvitaminon、Bl)kajlalikva・foriga30如i含OStre dilua,‘killne prezentosmalfacilonpordisうeti・ノNesolvel班=■eStaうOpovasestiutilightakieltia au post mikro・

biologiaaukemiatraktado∴

‡ノi七era竜眼貰・e C長七¢d

l)SKAWAMURA:Studiesonthei血ufactur占′0董s擁eanp主0ぬnhI・Generalintroductionahd pr61iminary

expeIimen七S‖β祝JJlCo〝4㌢・ト摘如昭乙履むZ,1】16(1951)・

2)岬:DohII:Ext工attion云fsdybeaムoilDe加ed占oybeanふeala;therawmaterialformanufac・

turing soybean pIOteinIbid17−36

3)−‥Do・ⅠⅠⅠ・ExtractionandpIeCipitationofprotein”Small・−SCale血anufactureofsoybeanproもeiム

TβCゐ‖助JJい凡噂α紺αAgγ・CoJJ4,206一一25(1953)

4)ShJCIRCLE,inK”SlMARKLEY(edl):Soybeans and SdiTbean PIOducts,l,288N−318(1950)hInteト science Publishers,New YoIk

5)R小 S.BuRNE汀査∂壱d2,1003−1053(1951)

6)S.RAWAMURA:Sttldies ontheu七ilizationo董by−prOducts bf soybean・−prOtein manuiacture・Ⅰ”AIcoholまd

fementation of the wastel享quor of protein manufacture小J“Agy・.Chem.Sdc..傾an23,129−34(1949)・

7)−:Do・II.Concentrationo董solublecarbohydi’ateS”Ibid”23,310−15(1950)・ 8)M叫‥DoIII”AIcoholicfermenta七iono董acidextrbct”Ibidl2i・383−5(1951) 9)−‥Do・ⅠⅤ・Componentsofthe工eS3duefrompIOteinextraction”Ibidu385ニ8

10)脚‥LDo・VtAcidhydrolysisofthecaIbohydIateOftheieSiAne fIbm pioteinextractionlJSoc βγβ紺摘g,.わ♪α陀仏E,65−7(1951)”

(12)

Tecb・Bull・鱒a甲甲声勘Collこ

238

11)納−・−−−−:Do.ⅤⅠ.AIcoholic fermentation oiacid hydrolyzate of theIeSidue from p=Otein extIaCtion

乃摘.78−一80. 12)A.′L肌ALLOIS:C¢〝奴′錘d・98,1923(1880);93,281(18飢)(thIOugbC・ⅥEHMER,1929)・ ヰ3)Sad?k5tiSAT6:T Soq・Chem・hd・.Japan23,1”24,109−34,219−36,321−42(1920);7bch・Re?is・ 70加点洋肋壱び 2・1−124(1921)・ 14)苓enziMA叩MOT?andK・M幣VA‥み轡牒中野り鱒擁(Rept・Inst・B工e中喝)No・107,1 15)B望m6RoRUSyOandS KAWAI:点呼ヂ α励′αJエαみ・,50〝才力肋紹Cカ〟㌢オq馳?紺α.γC〃18,仁22(1934) 止 16)Yosabu工0IwASA:JAgγ C烏β沼.SクC−胸α〝13,233−5(1937) 17)TosiI6KAWAMORl:ZγOZqgakuZass多(JIJnd巾Fe工mentation)15,55lp4(1937) 18)Masano工iSAT6andTIT6:Repi.CentralLab・,SouihMbnwia 19)H SAKAIandM SAT6:1bid”14,1−9(1929) 20)MSAでるa這dM YoRO晶ぷ繍10⊥15. 21)S諺bitiSBRA姦ndlM SAT6(bMinamiMansyuTetudaK・Ki・e・ ?atent79,6β5,†anこ 7,1928 22)n4.SAr6andYlIs【DA(tothesameCo・):Japan Patent80,567,Feb・18,]928 23)−−andTpへIT6(tqthesameCo・):Japan”Patent82,719,July,301928・ 2年)一丁r (七OthesameトCo・):lIapan・Patent88,043,Aug・28,1930・ 25)Y∴王WASA:ムAg7・C鮎澗・割払ルゆ鱒15,473−7(1939)・ 26)MlnOru MASINO:Jて5〃C・Cゐβ研・趣♂・.J如α花32,866−71(1929)・ 27)−・−andS・NISIMURA:乃掃・34,1036−40(1931) 28)−鵬 and+‥乃≠dlO40−4・ 29)−一仙:乃よd 36,807−11(1933)・ 30)SyuitiI60TIandM MASINO:Japan・Patent79,135,Nov 27,1928 9け血羞u6’NふKふMbkAJandK6dも女ふ:Kqgdku;KbgyoSitm(Mふterまalsfoi・Chem・ 32)l■(蛾ih旭岳、ムiGo繭hm6nt、Ferふe血a七ionRe血・ChInst・)‥iyusei(WineSp油 33)M・′M・ASINoand、M・NA癒AMURA‥}Japan∴PatentAppll3061,June15,■1940; 34)・Y6bei.HASIMOTO:励離毎期雄加徹(.丁一・.Tapan・′Cbem・)5,・593一丁5(1951)i 35)A。.MEY耶,0・.TEGER,andLRuzICXA‥月め・C彪研いノkね33,672−・87,687−99(195p)・ 36)B”Fl・DAUBERr,inK S”MARkLEY(ed…)‥SoybeansandSoyceanProducts,1,374N7(1950)・Ci”4) 37)SyunsukeMuRAMALIU:f ChemSoc”.7*an44,1035−49(1923) 3恥Y望早坤eS?MIKI‥。/・′AダいC点呼…Soc・ノ如α〝5,7亭7−52(1929);6・783−90(1930)・ 39)YosioOLIANI:一TapanPatent163,898,May9,1944 40)鱒e押keSuガM叩A(toNihonY車KL K”):JapanいPatent163,14?,MaI申23?1944 41)−M山∼・叫‥JapanPatent163,841,Aprま115,1944 4亭)叫nazるYosIDA;杓γ¢忍α脚〃5γ〝如5,100−−−2(1950)・ 43)一・・・−−・一−−:撒d3,19−20(19亜) 44)T.丁・KLu‡,F pP■互1もK8R,ノA・FPoM鱒S,andNl・PoRGES:OjJ&5頑22,319−20(1945) 45)SabuI6SIBムーA:/・SocCカβ椚助成ルゆ紛ぃ郎,130−4,136−8(1941) 46)Ry6heiTAKADAandTosiomiNAGATA:ZγOZOgakuZassi(JlIndl、Fermentation)2l,803−10(1943) 47)‘、MasanobuMAT叩AMAandR・TAKA?‥丸‥花立−d小22・11∵T17(1944) 48)∴Zyuns阜n<YAMAYA(toAzま−nO−mOtOKIK)‥JapanlPatentlll・160,June17,1935 49仁一ーー一山山川欄一‥Tapan」P如ent。111,037,.ト出e7,1935 50)J−− 川−、:・Tapa王1Patent122,091,Oct・7・1937 51)KSucMUR.1(toNibonYusiK・K):一Tapan・Patent170,587,Oct20,1945 52)F” 4188鼻(1940)・

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Volハ 隼,No・3(1955) 239

53)SeisiHtJRUXAWAandKen’itiODA(to NipponZinz6Hiry6Ⅸ.K.):Japan 7,302,Sept.15,1932.

54)『−:.Tap竿恥′率tぬ七叩4;7卑7,Jぬ25,土93≠こ 55)MasumiKANAI(toNihonY11SiK.K.):Japan..Pat占nt145,446,Sept,10,1941. 56)Su$umuKAZITURA,:物α烏%侮γ∂5如∂(Ma勧’ials矩工qh由n・Ind)・12,191−4(1939)・ 57)PlAlBELTE:R,AClBECKEL,andAKlSMITZI:bld.Eng.Chem.36,799−803(1944) 58)G・ElBABCOCKandA・K・SMITH:、即id.39,85十8(1947) 59)PLJuuANandElB・OziE℡G(toThe GliddenCo.):U,S.Patent2,281,584(1942) 60)′年毎ma?a耳鱒WそRA,SlSAXU苧ADA, J坤5, 61)軸ぬeiTAkふDA(toNagaokeh蜘zyo):Japチn∴pa七ent166,804,Au女こ25,\1944・ 62)Silmi品asaTAREDA(t6Sy痛よSangy6Kl.rK・):Jabad.PatentノAppl.5i50∴octl:26,i942 凝)Isad血石DA,/s−.iAMAGln門, 6勾M∴YosI占A:∨笹γ0点αγ占お写γ〟ゐ¢3,87−−90(1946)∵ 65)KinsukeKoND6and HirosiIwAMAE:Japねn.Pat色n七<124,203;、March22,∴19β8∴ 66)E」N.VoLKOV,P.q∴GRIGO準V,and′Ⅴ小GvLYAEV.:0タg.Chem,,hld.(U.$S小RJ)6;517−18(1939); C.A34,24909(1940). 67)E・WAH工・FORS亨(!oLTheGliddenCo・):U”S”P苧tent2,284,1700,June,.2,I942;〈C・4:36,LL67041(1942) 68)K・<匝AGA賢‡ァK・ⅩATAOXA,andT・ア阜平ADA(やMitu坤まⅩaseり野郎や革翠町)■‥Tapan・Pa平戸tユ68,274, 恥Ⅴ 69)q・D今ゃⅠ0長‥U∫S.Pat如2,464,075,MaIC8,194?;C.A…43,3663∂(1949). 70)S’:KA☆A㌫mi:StudiesnSOybedncarbohydi・ateS,IlSugar CoJJ4,65−71く1952)

71)∴:Do,ⅠⅠ,.The carbohydrate content of defatted soybeans.Zbid.5,1−14(1953)

72)一一:Db.血∴Seb如a吏i6h、ofhemicellulos占s.Ibid:てi90⊥8

73)÷−」L一:Dd.ⅠⅤ∴D3terhidationof・Oligo由cchaiid6sL:J,Agr・.Chem;Soc.7JtWan29;851r3(1954)

74) ト ,T小Kol)ayaS姑 孤4L.裾ma,a涙=肱.Mino:Do.Ⅴ.Isolationand some pIOpeIt亘e琴Of−botTWa吟r・一 甲Inbl寧bemicellplos?・助〃4許・Cカ禦・坤….拗α搾19,99(1弊5) 75)YositaI■6T冬草チ 76)KenziTsII,HhIwAMOrO,andSl一正AWAMURA:Theisoelectric′pOinf Of sQyb甲n・pモOtein?n 4㌢偉才.5cよ\JⅥ加朋と放払1,47−−53(1953) 77)AX.SMrTHand S.JCユRCLE:hd.物.Cあ♂m.38,1414−18(1938〉. 78)F小 Wけ MoI王1MAN:乃柑購,467(1952). 79)HⅥ「von LoESECKB:乃孟一正476−82小 80)H.R‖ MIJRDOCR:乃さd.507−13 81)BA.Sou川GATE:J∂左d524∬30

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240 Tech.Bull.Xagawa Agr.Coll.

大豆蚤自質を製造するときの副産物の利用

Ⅶ.総持 と 結一論 川、村 ノ信 一ニ・郎 大豆蛋白蛮ゐ褒造1−・3)に当ら生ずる副産吻に.ほ廃液(蛋白褒を沈廃させたときの料液)と殖漆(蛋 白質を抽出するさい生ずる不溶解 より容易に腰轡される竺)・鱒科宮野トなし イノーズ,スタキか−ズ,及びぞの加永分解産物ねる単糖類から成ること凌明らかにした7P潮)を濃 縮する方法としては,程々の実験ののち,蛋白質の髄出を行う.前略酸穐温を繰返して行うのがよい′こ とを確めた7).この酸処理液の.アルコ,〔ル聯酵もよレ、、結果を得たβ).∴蛋白抽出残債P)は主成分としでへ ミ.・セルローズ7抑岬)とセルロふズを含む‘老れの酸糖化10)とアルコ−−リレ取酵11)を試みたが,よい結 果を得なかった. 以上の著者の研究6−1i)■を要約し;【きら淀副産物め利臨に.如しこての内外め提案を繹介し批判した. 実験室め研究として−は液状釦産物のカが利用し易く,歯形副産物が利用し難いという‘結果とノなっ長 が,実際上ほ残債の利鮮3−㌣ ク寿が容易顆り,靡準?判肝3,16,1ワ・3ト33,39「・52)に問題が多い79や・牽こ で可浄性炭水化物を反覆酸処琴浄を≒≠り凝滞㌧て和用し,有椀物を含むこ くるようにすることが,大豆蛋白質をエ業的軋製造する場合の合監的な方向であると時論することが できる. 脱脂大豆の酸処理法によってほピタ、ノミ、ソ.Blンなども属収すゝる∴こ.とができる− 酸処理を行うとグルタ ミン酸の分離が容易と′なるし,いおゆるアミノ酸常油の原料と∴しでも脱脂大嵐そ・のものに・まさるもの と考えちれる. 御指導を賜わった故鈴木文助先生恕び近金井貴澄博史紅深く感謝する∴またアルコール酵母を分 与せられた釆京大学農学部の坂口謎・こ廊先生並びしに朝併発宜先生に対し;−′さ・らに筍賛の機会を与.え.ち れた本学学長盛上泰治先生正対㌧感謝の恵を表する.

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関連した話題 : Discussion 1 – 背景因子