Algal Resources
Online ISSN : 2423-8473
Print ISSN : 1883-3284
ミニレビュー
海苔のうま味に寄与するイノシン酸生成酵素
天宅 晶信山口 健一
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ジャーナル フリー

2020 年 13 巻 2 号 p. 55-59

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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.
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© 2020 日本応用藻類学会
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