食品中の核酸成分に関する研究 : (第14報) アスパラガスの核酸分解酵素系

概要

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Ribonuclease(RNase), phosphodiesterase (PDase), and phosphomonoesterase(PMase) activa franctions were isolated from edible ptrtions of green and white asparagus and purified by the DEAE-cellulose columu technique.The enzymatic pattern of the white asparagus was the same as that of the green one.For the RNase fraction the optimum temperature was 70℃ and the optimum pH ranged 7.5-8.0. The PDase activity could not be separated ftom the PMase fraction, the optimum temperture and pH for the PMase fraction ware 50℃ and around 5.0 respectivelyt. Four kinds of 5'-nucleotides, 5'-AMP, 5'-GMP, 5'-CMP, and 5'-UMP were accumulated at pH 7.5 with the digestion of yeast RNA by asparagus RNase. The PMase descomposed ATP, 5'-AMP, and 3'-AMP. 3'-AMP was decomposed more rapidly than 5'-AMP.It seems reasonable that the presence of nucleotides and their related substances in raw asparagus and their changes during tha mild heating of asparagus with water at around pH 6.0 may by accounted for by the action of nucleic acid related enzymes.
社団法人日本生物工学会の論文
1968-02-25