Ribonucleases

Ribonucleases are enzymes that hydrolyse the ester bonds within RNA, acting as either endonucleases or exonucleases. In food processing they can be used for the production of 5-prime and 3-prime ribonucleotides, which are useful as seasonings that contribute savoury, umami taste. Controlled enzymatic breakdown of nucleic-acid-rich materials thus turns a basic biochemical reaction into a flavour technology, and the resulting nucleotides are valued both as standalone enhancers and as partners that strengthen the effect of glutamates. Controlled enzymatic breakdown of nucleic-acid-rich materials thus turns a basic biochemical reaction into a flavour technology, and the resulting nucleotides are valued both as standalone enhancers and as partners that strengthen the savoury effect of glutamates.