Amino acid components of lees in salmon fish sauce are tyrosine and phenylalanine

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• 作者：Taketo  ; Ohmori¹ ; Yuta  ; Mutaguchi¹ ; Shuji  ; Yoshikawa² ; Katsumi  ; Doi¹ ; Toshihisa  ; Ohshima¹ ;   ; ^{ohshima@agr.kyushu-u.ac.jp}
• 关键词：Fish sauce ; Fermented food ; Lees ; Hydrophobic amino acids ; Ultra-performance liquid chromatography
• 刊名：Journal of Bioscience and Bioengineering
• 出版年：2011
• 出版时间：September 2011
• 年：2011
• 卷：112
• 期：3
• 页码：256-258
• 全文大小：178 K

文摘

We report that the lees in salmon fish sauce consist of Tyr and Phe. The concentration of free l-Tyr (2.0 mM) was almost same as the saturated concentration (2.4 mM) in water at 20¡ãC. This result shows that lees are formed by Tyr precipitation due to its saturation in the sauce.