- 作者: 陳賢哲; 林修正; 宋賢一
- 作者服務機構: 食品工業發展研究所; 國立臺灣大學農業化學系
- 中文摘要:
以?性溶液(pH 12及40℃)抽取麵包酵母蛋白質,並以三偏磷酸鈉化學性磷酸化蛋白質得到具有良好機能性質的磷
酸化酵母蛋白質分解物,同時因磷酸基結合於蛋白質分子而解離蛋白質-核酸複合物得到游離態核酸(主要為RNA)。以
等電點沈澱法沈澱磷酸化蛋白質分離物,RNA則留存於上層液,經中和、濃縮及酸化(pH 1.5-2),RNA沈澱以離心分
離法收集。以大麥根5'-phosphodiesterase水解RNA得到5'-核?酸,再以紅藻紫菜adenylate deaminase催化 5'-AMP為
5'-IMP,得到核?酸系調味料。如是可從麵包酵母一舉而得食品加工配料的蛋白質分離物及具調味品的5'-核?酸。
y - 英文摘要: Chemical phosphorylation with sodium trimetaphosphate (STMP) as a modifying agent was used toprepare functional protein isolate and dissociated nucleic acid (mostly RNA) from baker's yeast. Themajority of protein-RNA complex in the disintegrated yeast cells was first extracted with an aqueousalkaline solution (pH 12, 40℃) followed by phosphorylation with STMP under the same condition for6 hrs. An apparent dissociation of protein-RNA complex occurred due to the covalent attachment ofanionic phosphate groups onto yeast protein molecules. The nucleic acid residued in the supernatantafter removal of modified protein isolate by isoelectric precipitation was recovered by reprecipitating atpH 2 followed by converting it to 5'-nucleotides with malt rootlets 5'-phosphodiesterase as well as redmarine algal adenylate deaminase. This coherent process provided a preparation of food-usable functionalprotein isolate and 5'-nucleotides from baker's yeast.
- 中文關鍵字: barker's yeast; RNA; phosphodiesterase; ademylate deaminase; 5'-nucleotides
- 英文關鍵字: --