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Note: Values determined spectrotometrically at 20°C.

For base and deoxyribonucleosides and ribonucleoside of guanine and adnine in solution of ionic strength = 1; in other cases in 0.1 M glysine or 0.025 M acetate buffers. For nucleotides: at zero ionic strength when pK'a for deoxyguanosine was 9.50, pK'A for deoxyguanosine 5'-phosphate was 10.0.

Note: Values determined spectrotometrically at 20°C.

For base and deoxyribonucleosides and ribonucleoside of guanine and adnine in solution of ionic strength = 1; in other cases in 0.1 M glysine or 0.025 M acetate buffers. For nucleotides: at zero ionic strength when pK'a for deoxyguanosine was 9.50, pK'A for deoxyguanosine 5'-phosphate was 10.0.

5'-IMP Characteristics

When condensed to the 5'-IMP solution, transparent syrup was obtained; this syrup, dried with 98% H2S04, changed to a glassy solid.

Easily soluble in water; amorphous sediment was obtained with alcohol; sparingly soluble in organic solvent.

pi?! = 1.54, pK2 = 6.04, pK3 — 8.88, acidic in solution; several kinds of metallic salts are formed; metallic salts with NH4, Na, and K are transparent crystals. Specific rotation in neutral or acidic solution; [a] = 18.5 (0.1 N HC1 solution). UV absorption spectrum changes with pH in solution; maximum wavelength is 248.5 nm at pH 6.0; molar absorbency coefficient: e = 12.2 x 103. In acidic solution, when heated it is hydrolyzed to ribose-5'-phosphoric acid and hypoxanthine; in alkali solution, when heated, phosphoric acid is released and inosine is produced.

Sodium Salt of Inosinic Acid

5'-IMP, when neutralized with 2 moles of NaOH and then crystallized, produces Na2-5'-IMP-7.5H20. These crystals are usually used as umami seasoning with L-glutamate. Crystal group: orthorhombic.

Chemical formula: C10HnN4O8PNa2 • 7.5H20; molecular weight 527.32; C = 22.4 (%), H = 2.07 (%), N = 10.45 (%), O = 23.87 (%), P = 5.79 (%), Na = 8.58 (%). From X-ray diffraction analysis: orthorhombic; space group P2j 2i 21; a = 11.63 A, b = 21.84 A, and c = 8.704 A; Crystal density: 1.6063 g/cm3; Z = 4. Limited humidity at 20°C is more than 90% (less hy-groscopy).

Easily soluble in water; about 24 g/p 100 mL in water; in acid (such as vinegar) about 30 g/100 mL.

Threshold value of umami is 0.025% in solution; thermal stability with a change of pH is summarized as follows and shows that Na2 5'-IMP salts are stable for thermal and pH conditions in the range of ordinary cuisine conditions.

Thermal stability

Residual ratio (

Temp.

Initial con.(g/L)

After 1 h

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