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Hydrolytic Stability at Intermediate pHs of the Common Purine Nucleotides in Food, Inosine‐5′‐monophosphate, Guanosine‐5′‐monophosphate and Adenosine‐5′‐monophosphate
Author(s) -
SHAOUL ORLY,
SPORNS PETER
Publication year - 1987
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.1365-2621.1987.tb06733.x
Subject(s) - guanosine , inosine monophosphate , inosine , nucleotide , chemistry , hydrolysis , nucleoside , guanosine monophosphate , adenosine monophosphate , purine , adenosine , glycosidic bond , biochemistry , phosphate , enzyme , gene
When the purine nucleotides, inosine‐5′‐monophosphate (IMP), guanosine‐5′‐monophosphate (GMP) and adenosine‐5′‐monophosphate (AMP) were subjected to canning temperatures (121°C) at pHs between 3 and 8, extensive phosphate bond hydrolysis to the corresponding nucleoside occurred. The half life for hydrolysis at pH 5 was 63, 41, and 51 min for IMP, GMP, and AMP, respectively. Rates of hydrolysis were even greater at pH 3 because both hydrolysis of the phosphate bond and the glycosidic bond occurred simultaneously. An Arrhenius plot of data collected at different temperatures illustrated that the nucleotides were very stable at room temperature. Half lives for IMP, GMP, and AMP were estimated to be 36, 19, and 40 yr, respectively, at 23°C and a pH of 5.