Separation and Characteristics of Color in Wasanbon-to Molasses (Studies on Wasanbon-to Sugar Part VIII)

Abstract

Fractionation and some properties of the ncndialyzable coloring matter in the first press-off molasses of Wasanbon-to (“Ara” step) were studied, and following results were obtained. 1) The coloring matter of the first press-off molasses was fractionated into 9 components (designated as F 1~F 9) by DEAE-cellulose chromatography. Each fraction was treated with Sephadex G-75 to remove contaminated polysaccharide, protein and peptide. The molecular weights of the separated components were estimated as follows : F1= 9000, F6=14,000, F2=16,000, F4=18,500, F5 = 19,500, F 3, F8=24,000 and F7=29,000; the standards used were : FITC Dextran 3, Dextran T-10 and Dextran T-20. 2) Acid hydrolysis of these components gave at least glucose, fructose, galactose, xylose and arabinose and amino acids. The patterns of amino acids in these components were different from the free amino acid pattern of the first press-off molasses. 3) IR-spectra and ESR-spectra of the separated components were essentially similar to those of the reported melanoidin of soy-sauce. 4) Relationship between log and loff molecular weight was found to be linear except for F 7. © 1977, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.