The occurrence and properties of 5&-AMP deaminase in dried and toasted nori

Fisheries Science

Volumn 66, Issue 1, 2000, Pages 110-116

  Nakashima, Ayumu ^a   Sakurai, Takemaro ^a   Inui, Kanako ^a   Araki, Shigeru ^a  

^a Yamamoto Nori Research Laboratory   (Japan)

Author keywords

5 amp deaminase; 5 imp; Dried nori; Porphyra; Toasted nori

Indexed keywords

EID: 18744396406     PISSN: 09199268     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1444-2906.2000.00016.x     Document Type: Article

References (4)

1. Noda H, Horiguchi Y, Araki S. Studies on the flavor substrates of 'nori', the dried laver Porpiyra spp. II: Free amino acids and 5′-nucleotides. Nippon Suisan Gakkaishi 1975; 41: 1299-1303.
2. Nakamura S, Akagawa H, Ikawa T, Kawanabe H. Separation and identification of nucleotides in some seaweeds. Bot. Mag. Tokyo 1968; 81: 556-565.
3. Fujii Y. Studies on nucleotides and their related substances in dried laver. Nippon Suisan Gakkaishi 1967; 33: 453-461.
4. Tashiro T, Fujita E, Yasunaga C. High-performance liquid chromatographic determination of 5′-and 2′(3′)- mononucleotides in seaweeds and fishes. Nippon Suisan Gakkaishi 1975; 49: 1121-1125.