アサリの冷凍貯蔵中のＩＭＰの消長およびＡＭＰ脱アミノ酵素の性質

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  • アサリ ノ レイトウ チョゾウチュウ ノ IMP ノ ショウチョウ オヨビ A
  • Changes in IMP Content during Freezing of Bivalve Meat and Some Properties of 5'-Adenylic Acid Deaminase

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The content of 5'-inosinic acid (IMP) in the meat of bivalve (Venerupis philippinarum) was investigated using column chromatography. The content in the raw material was 0-3mg/100g fresh weight and increased gradually during storage at 20℃ (20days; 12～14, 120days; 23～27me/100g). The activity of 5'-adenylic acid deaminase [EC3. 5. 4. 6] from the meat frozen at -20℃ for one year was almost the same as that of the raw sample.　The enzyme was isolated using chromatography on DEAE-cellulose, ammonium sulfate fractionation and chromatography on cellulose phosphate. The enzyme was not bound to cellulose phosphate at the standard conditions for those in several vertebrate muscle. The activity was inhibited by K+. These results suggest that some properties of the enzyme from bivalve are distinguishable from those in several vertebrate muscle. The optimum pH was about 6.2. The inactivation by EDTA was observed and the activity was partially restored upon addition of Zn2 to the incubation medium.

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