食品中のフォスファターゼに関する研究 (第1報)

畜肉中の酸性フォスファターゼの性質

抄録

Inosine-5′-monophosphate (5′-IMP) and guanosine-5′-monophosphate (5′-GMP), used as flavor enhancers in food processing, are hydrolyzed by phosphatases in foods. The studies on the phosphatases in watersoluble fraction of animal meat were carried out.
The water-soluble fraction of animal meat contains acid phosphatase with optimum pH 5-6. In general, this activity is accelerated by Mg⁺⁺, Mn⁺⁺, Ni⁺⁺ and Co⁺⁺ and inhibited by Zn⁺⁺. This phosphatase acts on 2′ (3′) -AMP and β-glycerophosphate as well as on 5′-nucleotides. This is inactivated by the heating at 70°C for 5 minutes.