パンの発酵による旨味物質イノシン酸およびグルタミン酸の生成と変動  [in Japanese] Changes in the Content of Inosinic Acid and Glutamic Acid Contribute to the Taste of Fermented Bread  [in Japanese]

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Abstract

パン生地および発酵前後のイノシン酸, グルタミン酸を定量し, 両者の増減の機構とパンの旨味との関連を考察した。<BR>1) イノシン酸, グルタミン酸とも, パン生地として用いた小麦粉の中で強力粉に最も大量に含まれ, ついで中力粉, 薄力粉の順であった。<BR>2) 発酵によりパン中のイノシン酸は約2倍に増加する一方, グルタミン酸は1/2以下に減少した。<BR>3) パンの旨味物質としてはイノシン酸が発酵により増加しており, その蓄積はパン酵母のAMPデアミナーゼの高い活性とイノシン酸分解酵素 (5′-ヌクレオチダーゼ) の低い活性に起因すると結論された。

The inosinic acid, IMP (inosine monophosphate) and glutamic acid concentrations were measured in bread fermented with baker's yeast (<I>Saccharomyces cerevisiae</I>). In general, the inosinic acid content of bread increased>2x, after fermentation. Dough made from hard wheat flour contained considerably higher levels of inosinic and glutamic acid than dough made from medium or soft flour. Conversely, the glutamate content reduced to less than half of that found in nonfermented dough. The formation of inosinic acid in fermented bread can be explained by the high AMP deaminase activity and the low activity of 5′-nucleotidase in yeast an enzyme that hydrolyzes IMP. Our data shows that inosinic acid plays a principal role, as the taste compound in fermented bread, whilst glutamate has only minor significance.

Journal

  • Nippon Eiyo Shokuryo Gakkaishi

    Nippon Eiyo Shokuryo Gakkaishi 48(6), 494-497, 1995-12-10

    Japan Society of Nutrition and Food Science

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Codes

  • NII Article ID (NAID)
    10008563385
  • NII NACSIS-CAT ID (NCID)
    AN00311992
  • Text Lang
    JPN
  • Article Type
    NOT
  • ISSN
    02873516
  • NDL Article ID
    3919298
  • NDL Source Classification
    ZS8(科学技術--医学--解剖学・生理学・生化学)
  • NDL Call No.
    Z19-53
  • Data Source
    CJP  NDL  J-STAGE 
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