title: Occurrence of Bound Salt in Freeze-concentrated Soy Sauce.
abstract: Part of the salt in soy sauce formed no eutectic H2O•2NaCl crystals at sub-zero temperatures and remained in a freeze-concentrated product. NMR line width of (23)Na was broader in the concentrated soy sauce than in the material. A broad line width of (23)Na was also observed in an aqueous solution of NaCl and a non-diffusible soy sauce fraction. The data indicate that part of the salt in soy sauce interacted with its non-diffusible fraction and that such bound salt formed no eutectic crystals.
authors.affiliation: a Food Science Laboratory, Faculty of Education, Tokyo Gakugei University.
authors.forename: M
authors.initials: M
authors.lastname: Watanabe
authors.affiliation: a Food Science Laboratory, Faculty of Education, Tokyo Gakugei University.
authors.forename: S
authors.initials: S
authors.lastname: Tanabe
authors.affiliation: b Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo.
authors.forename: K
authors.initials: K
authors.lastname: Furihata
authors.affiliation: b Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo.
authors.forename: A
authors.initials: A
authors.lastname: Okubo
authors.affiliation: c Department of Nutrition, Tokyo University of Agriculture.
authors.forename: S
authors.initials: S
authors.lastname: Arai
keywords: bound salt; freeze concentration; soy sauce