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Production of 5’-Mononucleotides Using Immobilized 5’-Phosphodiesterase and 5’-AMP Deaminase

  • H. Samejima
  • K. Kimura
  • S. Noguchi
  • G. Shimura

Abstract

After the elucidation (1) of the synergistic effect of 5’-inosinic acid (5’-IMP) and 5’-guanylic acid (5’-GMP) for enhancing the meat flavor of monosodium glutamate (MSG), Kuninaka et al.(2) established an industrial process for producing these mononucleotides by enzymatic cleavage of RNA with microbial ribonuclease, i.e. 5’-phosphodiesterase, and 5’-AMP deaminase as shown in Fig. 1.

Keywords

Immobilize Enzyme Native Enzyme Monosodium Glutamate Column Operation Immobilize Enzyme System 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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References

  1. 1.
    KUNINAKA, A. J. Agri. Chem. Soc. Japan 34: 489, 1960.Google Scholar
  2. 2.
    KUNINAKE, A. Japanese Patent Application 36–5287, 1961.Google Scholar
  3. 3.
    WEETALL, H.H. Biochim, Biophz,s. Acta 222: 1, 1970.CrossRefGoogle Scholar
  4. 4.
    WEETALL, H.H., DETAR, C.C. Biotechnol. Bioeng. 16: 1537, 1974.CrossRefGoogle Scholar

Copyright information

© Springer Science+Business Media New York 1978

Authors and Affiliations

  • H. Samejima
    • 1
  • K. Kimura
    • 1
  • S. Noguchi
    • 1
  • G. Shimura
    • 1
  1. 1.Tokyo Research LaboratoryKyowa Hakko Kogyo Co. Ltd.Machida-shi, TokyoJapan

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