食品中の核酸成分に関する研究 : (第6報) 水産食品の加工に伴う核酸成分の消長

概要

論文の詳細を見る
In a previous report (This Journal ; 43,35,1965), it was noted that the level of 5'-nucleotides extracted from some sea foods with boiling water was higher than that extracted with cold perchloric acid. Related to this observation, some factors involved in boililng extraction were investigated.Fractions of nucleoside polyphosphate in perchloric acid extracts of Asari (Venerupis semidecusata) and Kurumaebi (Penaeus japonicus) were separated by means of a large scale column of Dowex 1×8. These fractions were identified as ADP and ATP.The extraction of 5'-nucleotide of Asari or Kurumaebi was most effective at 50-70℃, and was highest after 5 minutes extraction. The increase of 5'-AMP in a boiling extract of sea foods was accompanied with a decrease ATP and ADP. The increase of 5'AMP may be attributed to an enzymatic breakdown of ATP and ADP. Decomposition of RNA was relatively small in sea foods under experimental conditions. The formation of 5'-nucleotide of Asari was examined after autolysis in buffers of various pH at 37℃. As a result, especially at the range of pH 6.0-8.0,5'-nucleotide was accumulated but 3'-nucleotide was found only in trace amounts.
社団法人日本生物工学会の論文
1965-12-25