シイタケの加熱調理過程における核酸関連物質の変動

概要

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During cooking period, the change of absorbed water in the tissue of the raw and dried Shiitake, fruit body of Lentinus edodes, was examined. Also examined were the changes of nucleic acid and related compounds, nuclease and phosphatase. (1)The amount of the absorbed water in the Shiitake tissue slowly increased at a temperature up to 50℃ and decreased almost to the initial level between 50 and 60℃. (2)The amount of tissue RNA decreased at 50-70℃ but RNA was not found in the soak. (3)Nuclease and phosphatase in the tissue were rapidly inactivated at 50-60℃, and these enzymes were not found in the soak. (4)In both Shiitake tissue and the soak, the amount of 5'-nucleotides increased as the temperature rose and the highest increase was found between 5O and 7O℃. In this temperature range, the ratio of 5'-nucleotide concentration in the soak to that in the tissue was higher in the case of dried Shiitake than in raw one.
社団法人日本家政学会の論文
1990-05-05