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Thermal Degradation of Flavor Enhancers, Inosine 5′‐monophosphate, and Guanosine 5′‐monophosphate in Aqueous Solution
Author(s) -
MATOBA TERUYOSHI,
KUCHIBA MARIKO,
KIMURA MASARU,
HASEGAWA KIYOZO
Publication year - 1988
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.1365-2621.1988.tb13551.x
Subject(s) - chemistry , inosine monophosphate , guanosine , aqueous solution , phosphoric acid , guanosine monophosphate , hydrolysis , inosine , degradation (telecommunications) , kinetics , nucleotide , nuclear chemistry , inorganic chemistry , biochemistry , organic chemistry , adenosine , telecommunications , physics , gene , quantum mechanics , computer science
The mechanism of thermal degradation of inosine 5′‐monophosphate (IMP) and guanosine (GMP) was investigated kinetically in aqueous solution as a function of pH and temperature. The degradation of IMP and GMP followed first order kinetics. The rate constants were considerably affected by pH and temperature. The half‐life times at 100°C were: IMP, 8.7 hr (pH 4.0), 13.1 hr (pH 7.0), 46.2 hr (pH 9.0); GMP, 6.4 hr (pH 4.0), 8.2 hr (pH 7.0), 38.5 hr (pH 9.0). These times were shortened to about one‐third by raising the temperature 10°C. The predominant degradation products were nucleosides and phosphoric acid, indicating that the main reaction of the thermal degradation was the hydrolysis of the phosphoric ester bond in the nucleotides.