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STABILITY OF INOSINIC ACID, INOSINE AND HYPOXANTHINE IN AQUEOUS SOLUTIONS
Author(s) -
DAVÍDEK J.,
VELÍšEK J.,
JANÍČEK G.
Publication year - 1972
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1972.tb02753.x
Subject(s) - hypoxanthine , inosine , chemistry , aqueous solution , ion chromatography , chromatography , biochemistry , enzyme , organic chemistry
The stability of inosinic acid. inosine and hypoxanthine in aqueous solutions at 90°C was studied. Inosinic acid, inosine and hypoxanthine were separated by ion exchange chromatography and spectrometrically estimated. Reaction rates in the region pH 2–12 were calculated. The activation energy at pH 3, 4 and 5 were 34.0, 30.4 and 28.1 kca1/mol, respectively. Results show that inosinic acid contents of heat‐preserved meat products and enzyme‐free systems would stay practically unchanged during normal storage conditions.