| 摘要 |
PURPOSE:To prepare a yeast extract having improved tasting properties and flavor, by autolysis of yeast bodies while suppressing the hydrolysis of RNA in the bodies, and by enzymolysis of the extract of high-polymer RNA remaining in the bodies. CONSTITUTION:A suspension of yeast bodies, e.g. beer or bread yeast, are autolyzed with an accelerator, e.g. toluene or ethyl acetate, at pH 6.0-6.6, preferably 6.2-6.4 to digest components other than RNA in the bodies which is kept from hydrolysis. The autolysis product is then heated to extract the high-polymer RNA remaining in the bodies. The extract thus obtained with or without removal of insoluble residues, is subjected to the action of 5'-phosphodiesterase, preferably malt root 5'-phosphodiesterase or in combination with 5'-adenylic acid deaminase, to form tasting 5'-mononucleotide. |
