魚肉イノシン酸分解酵素活性に及ぼす食塩およびグリセリンの影響

概要

論文の詳細を見る
In order to clarify the mechanism of the inhibitory effect of some additives on the enzymatic decomposition of 5'-inosinic acid (IMP)in fish muscle, the effect of sodium chloride and glycerine was examined on the 5'-nucleotidase and acid phosphatase in various fish muscle extracts. The pH-activity curves observed for IMP-decomposition in fish muscle extract varied with the different fish species and their pattern could be well explained by the activity ratios of 5'-nucle-otidase to acid phosphatase. It was therefore confirmed that IMP is decomposed in fish muscle by the action of a 5'-nucleotidase and an acid phosphatase. These enzymes were suppressed by addition of sodium chloride, in a competitive inhibitory manner. The apparent Ki values for 5'-nucleotidase and acid phosphatase of 8 species of fish examined, closely resembled each other, and were calculated to be 0.111-0.161M and 0.070-0.142M, respectively. It was also found that both enzymes were suppressed by addition of glycerine in the same manner. The apparent Ki values for 5'-nucleotidase and acid phosphatase of these fishes, regardless of difference of species of fish, were calculated to be 4.02-6.31M and 1.09-1.67M, respectively.
日本水産學會の論文