In order to detect amino acid pattern of peptides separated from the samples which were taken in seven and half hours intervals during soybean-koji preparation, the peptide spots were eluted from two dimensional paperchromatogram resulting from X-16 fraction of molecular sieving by Dowex-50 ion exchange resin. Also the changes of free amino acids content were observed. The following results were obtained.
(1) When the growth of mycelia and sporulation became active, the amount of free amino acids in general was increased and a few new amino acids were formed in the koji preparation.
(2) The change of peptides during the koji preparation became active when the growth of mycelia and sporulation.
(3) Fifteens of oligopeptides were detected and the amino acid pattern of each peptide was as described below.
Cys, Asp, Ser, Glu, Arg, Ala, Try, Val, Leu or Ileu
Cys, Asp, Ser, Glu, His, Arg, Ala, Phe, Leu or Ileu
Cys, Glu, Ala, Met, Gly
Asp, Glu, Ala, Gly
Asp, Glu, Lys, Ala, Tyr, Met, Leu or Ileu, Gly
Cys, Asp, Ser, Glu, Lys, His, Tyr, Phe, Leu or Ileu, Glu
Asp, Ser, Glu, Thr, Pro, Ala, Try, Val, Leu or Ileu, Gly
Asp, Ser, Glu, Ala, Leu or Ileu, Gly
Asp, Ser, Glu, Ala, Met, Leu or Ileu, Gly
Glu, Gly
Asp, Glu, His, Ala, Pro, Try, Met, Leu or Ileu.
Ser, Glu, Ala
Ser, Clu, Thr, Tyr, Pro, Leu or Ileu, Gly
Asp, Ser, Glu, Ala, Leu or Ileu, Gly
Ser, Ala
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