| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 1185012 | Food Chemistry | 2010 | 4 Pages |
Abstract
The impact of gamma-irradiation on 5′-nucleotides and on the free amino acids tyrosine and phenylalanine in fresh mushrooms was studied. After irradiation the samples were freeze-dried to avoid enzyme induced chemical changes. Three 5′-nucleotides could be detected using HPLC–UV and LC–ESI-MS: adenosine 5′-monophosphate (AMP), guanosine 5′-monophosphate (GMP) and guanosine 5′-diphosphate (GDP). Irradiation significantly reduced (p = 0.05) the GDP concentration (22%). AMP showed a marked reduction (46%) only at 5 kGy. GMP, tyrosine, and phenylalanine were not affected by gamma-irradiation.
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Physical Sciences and Engineering
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Authors
Isolde Sommer, Heidi Schwartz, Sonja Solar, Gerhard Sontag,