Premium
Degradation of adenine‐ and hypoxanthine‐nucleotide in the muscle of chill‐stored trawled cod (gadus callarias)
Author(s) -
Jones N. R.,
Murray J.
Publication year - 1962
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740130905
Subject(s) - hypoxanthine , inosine , ribose , nucleotide , inosine monophosphate , biochemistry , adenosine monophosphate , chemistry , adenosine , gadus , adenosine triphosphate , biology , fishery , enzyme , fish <actinopterygii> , gene
The muscle of trawled cod contains little adenosine 5′‐triphosphate and much inosine 5′‐monophosphate at death. The adenosine 5′‐triphosphate remaining in the muscle is rapidly converted to inosine 5′‐monophosphate during chill storage. This is dephosphorylated to inosine, which is itself cleaved to hypoxanthine and either ribose or ribose 1‐phosphate. The stoicheiometry and nature of the reactions liberating the free base, ribose and the isomeric ribose phosphates are discussed in relation to their technological implications.