Table 5.
Comparison of molecular weight fractions of the commercial fermented fish and soy sauces

Sample No.	Molecular weight fraction (%)
	Fraction I	Fraction II	Fraction III
	1	34.246	27.548	38.207
2	14.281	35.530	50.189
3	51.768	13.501	34.730
4	16.454	25.447	58.099
5	8.070	36.184	55.746
6	0.074	63.192	36.734
7	0.172	46.575	53.253
8	1.201	40.114	58.684
9	12.729	31.179	56.091

GPC fractions: I (>1,100 Da), II (220-1,100 Da), III (<220 Da)