食品中の核酸成分に関する研究 : (第5報) 食用きのこの加工における核酸成分の消長(その2)

概要

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Supposing that the increase of 5'-nucleotides during boiling process of mushrooms was due to the breakdown of mushroom ribonucleic acid (RNA), we investigated the changes of RNA, perchloric acid (PCA) soluble fraction, and total phosphorus, during boiling in water, and the accumulation of 3'-or 5'-nucleotide in buffered solutions of various pH.As a result of boilig, RNA fraction in the solid part of Shii-take (Lentinus cdodes) was considerably decreased and a total of phosphorus compound was increased in boiled extract. The base ratio of Shii-take RNA was almost equal whether Shii-take was boiled or not. 5'-Nucleotides were accumulated at pH6〜9 and 3'-nucleotides at pH4. At pH 6 (natural condition of boiling), the degradation of RNA and the accumulation of 5'-nucleotides was observed. The latter was a mixture of four kinds of nucleotides which were the members of Shii-take RNA. In the case of P. bisporus, the increase of 5'-nucleotides due to RNA decomposition was relatively small. Also it was recognized that the crude extract of Shii-take degraded the yeast RNA and accumulated a mixture of 5'-nucleotides. We assume that the formation of 5'-GMP (it is called the taste of Shiitake ) and other 5'-nucleotide during boiling process is due to the acticity of the RNA decomposing enzyme system.
社団法人日本生物工学会の論文
1965-05-25