食品の呈味成分に関する研究 (第8報)

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書誌事項

タイトル別名
  • Studies on the Taste Substances in Foods (Part 8)
  • ショクヒン ノ テイミ セイブン ニ カンスル ケンキュウ 8 セン シイタケスイ チュウシュツエキ ノ RNA ブンカイ サヨウ ニ ツイテ
  • Degradation of RNA by the Water-extract of Dried Shiitake
  • 干椎茸水抽出液のRNA分解作用について

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抄録

It has been assumed that the formation of 5'-GMP and other nucleotides during the boiling process of dried Shiitake was due to the activity of the RNA degrading enzyme system. In order to clarify detailed mechanisms of the RNA degradation in dried Shiitake, studies were carried out on the properties of the RNase in the water soluble fraction of dried Shiitake. Results obtained may be summarized as follows : <BR>1. The RNase was found to have optimum activity at pH 4.2, and to be stable to heat-treatment at 60°C for 5 min. at near neutral pH, but unstable at acidic pH. It was also found that the RNase was inhibited by Cu++, but not affected by several other metal ions EDTA, and NaF at pH 4.2.<BR>2. On the basis of analysis of the reaction of the products, the RNase action on yeast RNA was assumed to be endonucleolytic and specific to phosphate diester bond at 3' position.

収録刊行物

  • 家政学雑誌

    家政学雑誌 20 (2), 86-89, 1969

    一般社団法人 日本家政学会

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