食品中の核酸成分に関する研究 : (第12報)マッシュルームの冷凍における5'-ヌクレオチドの消長

概要

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In a previous paper (This Journal 45 151,254 (1967)), an increase in the amounts of 5'-AMP and 5'-IMP was observed under freezing storage of Kurumaebi (prawn) at -5℃. The amount of 5'-nucleotides in French mushrooms (Psalliota bisporus), which had been frozen and stored at -20℃, was measured with ion exchange chromatography and phosphatase assay. Frozen mushrooms was defrosted at 5℃ or 24 hrs or at 35℃ for 2 hrs. ATP in defrosted sample was less than that in fresh mushrooms. Accordingly routine samples were extracted with cold perchloric acid without defrosting. Under storage at -20℃ for 6 months, the amount of ATP decreased gradually, and both 5'-AMP and adenosine increased correspondingly. No. 5'-IMP was found. About one half of each activity of RNase, PDase, or PMase was remained in frozen samples stored for 6 months. Crude enzyme solution extracted from frozen mushrooms degraded authentic ATP and formed both 5'-AMP and adenosine.
社団法人日本生物工学会の論文
1967-04-25