Relationship between Chemical Changes in 5'-Ribonucleotide Umami Seasonings and Their Behavior of Taste during Cooking

5-核糖核苷酸鲜味调味料的化学变化与其烹饪过程中味道行为的关系

• 批准号: 63580057
• 负责人: MATOBA Teruyoshi
• 金额: $ 1.54万
• 依托单位: Nara Women's University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1988
• 资助国家: 日本
• 起止时间: 1988 至 1989
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-63580057/
• 关键词: IMP; GMP; Umami; Seasonings; Antioxidative ability; Thermal degradation of IMP; Thermal degradation of GMP; 5'-Ribonucleotide; IMG; イノシン酸; グアニン酸

The behavior of thermal degradation of 5'-ribonucleotide seasonings (IMP, GMP) and the interaction of them with other food components during cooking and food processing were investigated. The mechanism of thermal degradation of IMP and GMP was evaluated kinetically in aqueous solution as follows: The main reaction of the thermal degradation was the hysrolysis of the phosphoric ester bond in the nucleotides. The half-times At 10OﾟC were: IMP, 8.7 hr (pH 4.0), 13.1 hr (pH 7.0), 46.2 hr (pH 9.0); GMP, 6.4 hr (pH 4.0), 8.2 hr (pH 7.0), 38.5 hr (pH 9.0). The behavior of thermal degradation of IMP in commercially available umami seasoning extract was very similar to that of IMP in aqueous solution. When the umami seasoning powder was stored at 60ﾟC under different water activities (Aw, 0-0.8), IMP was remarkably degraded at Aw 0.8, suggesting that some interactions occurred between IMP and other components in the powder. The antioxidative ability of IMP and GMP at various Aw (0-0.75) was investigated, showing that IMP and GMP exhibited significantly the ability at Aw 0.5. The possible mechanism for the antioxidative ability of IMP and GMP was assumed to be their cheleting action.

研究了5'-核苷酸调味料（IMP，GMP）的热降解以及在烹饪和食物加工过程中与其他食物成分的相互作用的行为。在水溶液中对IMP和GMP的热降解的机理进行了以下方式评估：热降解的主要反应是核苷酸中磷酸酯键的Hysrolysys。 10oﾟC的半次是：IMP，8.7小时（pH 4.0），13.1小时（pH 7.0），46.2小时（pH 9.0）; GMP，6.4小时（pH 4.0），8.2小时（pH 7.0），38.5小时（pH 9.0）。 IMP在市售的鲜味调味提取物中的热降解的行为与水溶液中的IMP非常相似。当在不同的水活动（AW，0-0.8）下将鲜味的调味粉储存在60°C时，IMP在AW 0.8处显着降解，这表明IMP与粉末中的其他成分之间发生了一些相互作用。研究了各种AW（0-0.75）IMP和GMP的抗氧化能力，表明IMP和GMP显着暴露于AW 0.5的能力。假定IMP和GMP具有抗氧化能力的可能机制是其固定作用。

项目成果

M.Kuchiba: "Antioxidative Ability of 5′-Ribonucleotides in Dehydrated Model Systems" Agricultural and Biological Chemistry. 53. 3187-3191 (1989)

M. Kuchiba：“脱水模型系统中 5′-核糖核苷酸的抗氧化能力”农业和生物化学 53. 3187-3191 (1989)

M. Kuchiba: "Antioxidative Ability of 5'-Ribonucleotides in Dehydrated Model Systems." Agric. Biol. Chem. Vol. 53 (12) 3187-3191 1989.

M. Kuchiba：“脱水模型系统中 5-核糖核苷酸的抗氧化能力。”

M.Kuchiba: "Thermal Degradation of IMP in Commercially Available Umami Seasoning Extract,and the Stability of IMP in the Seasoning Powder under the Influence of Various Water Activities" Journal of Home Economics of Japan. 40. 677-681 (1989)

M.Kuchiba：“市售鲜味调味料提取物中 IMP 的热降解以及调味粉中 IMP 在各种水分活动影响下的稳定性”日本家政学杂志。