Study of heat satability mechanism of 5'-AMPdeaminase in dried Iwa-nori

干岩海苔5-AMP脱氨酶热稳定性机制研究

• 批准号: 20580224
• 负责人: MURAKAMI Masahiro
• 金额: $ 3万
• 依托单位: Kyoritsu Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2008
• 资助国家: 日本
• 起止时间: 2008 至 2010
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-20580224/
• 关键词: 岩海苔; 5'-AMPデアミナーゼ; 酵素5'-IMP; 5'-AMP; うま味; 安定性; タンパク質; AMPデアミナーゼ; 酵素; 5'-IMP; AMP デアミナーゼ; 5' -IMP; 5' -AMP

DriedIwa-nori is one of the traditional foods and contains 5'-inosinic acid produced by 5'-AMPdeaminase. This enzyme in the DriedIwa-nori is stable by heat. In this study, contents of 5'-inosinic acid and free amino acids were measured. Activity of this enzyme was lost by heat under aqueous condition and Ca or Mg was necessary to express and stabilize this enzyme. Isolation and purification of this enzyme were tried by chromatography.

干岩海苔是传统食品之一，含有 5'-AMP 脱氨酶产生的 5'-肌苷酸。干岩海苔中的这种酶对热稳定。本研究测定了5'-肌苷酸和游离氨基酸的含量。该酶的活性在水性条件下因加热而丧失，并且需要 Ca 或 Mg 来表达和稳定该酶。通过色谱法尝试分离和纯化该酶。