食品中の核酸成分に関する研究 : (第9報)マッシュルーム子実体の核酸分解酵素系

概要

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To clarify the formation of 5'-nucleotides in mushroom (Psalliota bisporus) during mild heat processing (as covered in this Journal, 43,344 (1965)), some enzymes which degrade nucleic acid relating substances were isolated and purified using the DEAE-cellulose column technique.Ribonuclease fraction (designated as RNase A) had an optimal temperature of 60℃ and pH range of 7.5-8.0. There was also a phosphodiesterase activity, with the optimal temperature of 45℃ and pH range of 7.5-8.0. Both phosphomonoesterase fractions (C-1 and C-2) had identical optimal temperatures of 40℃ and pH ranges of 4.0-5.0. Four kinds of 5'-nucleotides, 5'-GMP, 5'-AMP, 5'-CMP, and 5'-UMP were accumulated with the digestion of yeast RNA at pH 7.5.The acid range-enzyme activities of mushroom are different from those of Shii-take (Lentinus edodes) (This Journal, 44,248 (1966)), and the fact may account for the difference of the distribution pattern of 5'-nucleotides between both. It seems reasonable to consider that during the mild heating of mushrooms with water with a pH of around 6.0,5'-AMP and 5'-UMP are formed from nucleoside polyphosphate by the action of phosphomonoesterase.
社団法人日本生物工学会の論文
1966-12-25