Thermal Degradation of Flavor Enhancers, Inosine 5'-monophosphate, and Guanosine 5'-monophosphate in Aqueous Solution |
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| Authors: | TERUYOSHI MATOBA MARIKO KUCHIBA MASARU KIMURA KIYOZO HASEGAWA |
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| Affiliation: | Authors Matoba, Kuchiba, and Hasegawa are with the Dept. of Food Science &Nutrition, Faculty of Home Economics, and author Kimura is with the Dept. of Chemistry, Faculty of Science, Nara Women's Univ., Nara 630, Japan. |
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| Abstract: | 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. |
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