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On the Convenient Method for Glucosamine Estimation in Koji

1977; Oxford University Press; Volume: 41; Issue: 4 Linguagem: Inglês

10.1080/00021369.1977.10862552

1881-1280

Yonekichi Sakurai, Tae Ho Lee, HIDEO SHIOTA,

Meat and Animal Product Quality

A convenient method was proposed for the estimation of glucosamine content in koji. In this method, the time of acid hydrolysis of the mold sample was markedly shortened modifying the previously reported method as follows; the mold sample was immersed in 60% of sulfuric acid for 24 hr at 25°C, and then the mixture was diluted with water to make the concentration of sulforis acid 1 n and autoclaved under the pressure at 1 kg/cm2 for 1 hr. The liberated glucosamine was assayed by Blix's method. The glucosamine contents of mycelia obtained from the submerged and surface cultures were increased about 2 times of initial stages in prolonged incubation. The significant differences of the glucosamine contents in various kojis were seen depending on the raw materials used; the values were 18~26mg/g in wheat bran koji and 6~16 mg/g in rice and defatted soybean meal koji.