Change of Nucleotides and Related Compounds in Commercial Mushrooms during Cooking

• Published in: Journal of Home Economics of Japan Vol. 48; no. 2; pp. 145 - 151
• Main Authors: SAWADA, Takako, ENDO, Kinji
• Format: Journal Article
• Language: English; Japanese
• Published: The Japan Society of Home Economics 1997
• Subjects: cooking; mushrooms; nucleotidesand related compounds
• ISSN: 0913-5227; 1882-0352
• DOI: 10.11428/jhej1987.48.145

The changes in 5'-nucleotides and related compounds during cooking were compared among 11 kinds of commercial mushrooms. The accumulated amounts of 5'-nucleotides after cooking at a heating rate 4.5°C/min varied with the species of mushroom, being greater in Pleurotus ostreatus (Hiratake), Pleurotus pulmonarius (Usuhiratake), Lentinus edodes (Shiitake), Pholiota nameko (Nameko) and Pleurotus abalonus (Ôhiratake), and lesser in Tricholoma matsutake (Matsutake), Grifola frondosa (Maitake), Agaricus bisporus (Tsukuritake), Flammulina velutipes (Enokitake) and Hypsizygus marmoreus (Bunashimeji).No accumulation was apparent in Auricularia auricula-judae (Kikurage). A decrease in ATP and increase in nucleosides during cooking was followed by an increase of 5'-nucleotides in the mushrooms. The changes in the amounts of these components were dependent on the heating rate, being greater with a heating rate of 4.5°C/min than by cooking in boiling water or in a microwave oven. Of the 5'-nucleotides that accumulated during cooking, 5'-AMP was predominant at 1/2-2/3 in all the mushrooms examined. The amount of accumulated 5'-AMP was greater than the decrease in ATP during cooking in several species of mushroom (Hiratake, Usuhiratake, Shiitake, Nameko, Ôhiratake, Matsutake and Enokitake), but was nearly equivalent to the decrease in ATP in the other species of mushrooms (Maitake, Tsukuritake and Bunashimeji).