Effects of Various Heat Processing and Damaging of Tissues on 5′-Nucleotides contents of Shiitake Mushroom (Lentinus edodes) 春 日敦子 藤原 しのぶ 菅原龍幸 青柳康夫 (Atsuko Kasuga) (Shinobu Fujihara) (Tatsuyuki Sugahara) (Yasuo Aoyagi) In Shiitake mushroom (Lentinus edodes), 5′-nucleotides, especially 5′-GMP, are major umami components. 5′-Nucleotides are degraded products by ribonuclease (RNase) from RNA and moreover they degrade into nucleosides by phosphomonoesterase (PMase). In this process, RNase is more

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... able on heating than PMase and consequently 5′-nucleotides accumulates. Taking this property into account, we studied on the effect of various heat processing and damaging of tissues on 5′-nucleotide contents of Shiitake mushroom. The following results were obtained.