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ENZYMATIC DEAMINATION OF ADENOSINE MONOPHOSPHATE (AMP), ADENOSINE AND ADENINE BY SALMON, CRAB AND SCALLOP MUSCLE EXTRACTS
Author(s) -
STONE FREDERICK E.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb04810.x
Subject(s) - deamination , scallop , adenosine , inosine , adenosine monophosphate , biochemistry , adductor muscles , fishery , penaeus , enzyme , chemistry , biology , shrimp , anatomy
SUMMARY Crude extracts of pink and coho salmon fillets contain both adenosine aminohydrolase (EC 3.5.4.4.) and 5′‐AMP‐aminohydrolase (EC 3.5.4.6.1. Similar extracts from king and Tanner crab meat and from scallop adductor muscle contain adenosine aminohydrolase but not 5′‐AMP‐aminohydrolase. Adenine aminohydrolase activity was not detected in salmon, crab or scallops. These results suggest that the enzymatic deamination of 5′‐adenosine monophosphate (AMP) will contribute to the 5′‐inosine monophosphate (IMP) content of salmon fillets but will not contribute significantly to the IMP content of crab or scallop muscles.