抄録
Umami taste of dried nori and toasted nori mainly correlates to IMP
production by AMP deaminase activity in the nori extract during
manducation. In this minireview, we summarized enzymatic properties of
reported IMP-producing enzymes from various sources, and point out
confusion in historical nomenclature for these enzymes in Neopyropia:
5'-AMP deaminase (EC 3.5.4.6) and adenosine-phosphate deaminase (EC
3.5.4.17). We also discuss possible physiological roles of these enzymes
in red algae.
