Abstract
The effects of pH, sucrose and sodium chloride on the amount of 5'-nucleotides accumulated in dried Shiitake, fruit body of Lentinus edodes, during cooking were examined. The following results were obtained :
1) The amount of 5'-nucleotides accumulated in Shiitake during cooking was highest at pH 6.3-6.5.
2) The accumulation of 5'-nucleotides in Shiitake during cooking was suppressed by the addition of sucrose and sodium chloride.
3) In the presence of sucrose and sodium chloride, the amount of 5'-nucleotides accumulated. in Shiitake during cooking closely correlated with the total amount of 5'-nucleotide and nucleosides in the cooked Shiitake, the amount of water in the cooked Shiitake and the amount of water which was dehydrated from Shiitake during the cooking from 50 to 80°C, but did not correlated with the amount of nucleosides in the cooked Shiitake.
