出版社：Japanese Society of Nutrition and Food Science
摘要：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.
