食品中の核酸成分に関する研究 : (第17報)クルマエビの核酸分解酵素系

概要

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An enzymatic fraction with the phosphomonoesterase(PMase)activity was isolated from Kurumaebi(Prawn)by DEAE-cellulose-chromatography. The fraction containing PMase had the optimum temperature of 50℃ and the optimum pH in the range of 4.5〜5.0. As the degradation of ATP and ADP by the PMase fraction advanced, 5'-AMP and 5'-IMP were accumulated. The formation of 5'-IMP was fornd as a result of deamination of 5'-AMP with the same fraction. The properties of PMase fraction of Kurumaebi are different from those of mushrooms(ref. our report in Vol. 44,p. 925(1966)of this journal.)It sems reasonable to consider that a mild heating of Kurumaebi meat with water with the pH at around 6.0 brings about the formation of 5'-AMP and 5'-IMP from nucleoside polyphosphate by the action of a PMase-containing fraction.
社団法人日本生物工学会の論文
1970-04-25