Guanosine 5 -monophosphate disodium salt

Guanosine 5 -monophosphate, disodium salt 5 -Guanylic acid, disodium salt C,oH,2N5Na203P 5550-12-9 407.185 195 dec si HjO... 

The most important of the aforementioned flavour-enhancing nucleotides are inosine 5 -monophosphate (IMP) and guanosine 5 -monophosphate (GMP), of which about 2,000 and 1,000 t year are produced by biotechnological processes worldwide [22] and which are used as their disodium salts. The nucleotides contribute to the flavour-enhancing effect brought into food by yeast hydrolysates. Diflerent biotechnological strategies have been developed for the production of pure nucleotides ... 

Crystals of 2 -Deoxyguanosine 5 -Monophosphate Tetrahydrate Disodium Salt (5 -dGMP) have a neutral guanine base. In the solid-state, oxidation of 5 -dGMP at 10 K leads to deprotonation at the exocyclic nitrogen which is characterized by p(C8) = 0.175 and p(N2) = 0.33 [37], The same radical was detected in crystals of 3, 5 -cyclic guanosine 5 -monohydrate. In this second study, the N3 spin density was determined to be 0.31 [38], These two studies then provide a detailed description of the amino deprotonated guanine cation G(N2-H) ... 

SYNS DISODIUM GMP DISODIUM-5 -GMP DISODIUM GUANYLATE (FCC) DISODIUM-5 -GUANYLATE GMP DISODIUM SALT 5 -GMP DISODIUM SALT GMP SODIUM SALT SODIUM GMP SODIUM GUANOSINE-5 -MONOPHOSPHATE SODIUM GUANYLATE SODIUM-5 -GUANYL, TE... 

The tri-n-butylammonium salt of guanosine 5 -monophosphate (TBA-GMP) was prepared by passing a solution of 1 g of the disodium salt of GMP in 40 ml of 50% aqueous methanol through a Dowex 50W-X8 column in the pyridinium form. The solvent was evaporated under reduced pressure, and the residue was dissolved in 40 ml of 50% aqueous methanol and TEA (0.5 ml). The solvent was evaporated again, and excess TEA was removed by shaking the residue with pentane. The TBA-GMP was dried by dissolution in dry pyridine-dimethylformamide (1 1, v/v), followed by evaporation of the solvent under reduced pressure. This procedure was repeated three times. To obtain [ H] APh-GDP, [ HjGMP (Amersham) was added to TBA-GMP before drying. 

Inosine monophosphate (IMP, disodium salt) and 5 -guanosine monophosphate (GMP, disodium salt) have properties similar to MSG but heightened by a factor of 10-20. Their flavor enhancing ability at 75-500 ppm is good in all food (e. g. soups, sauces, canned meat or tomato juice). However, some other specific effects, besides the MSG effect , have been described for nucleotides. For example, they imprint a sensation of higher viscosity in liquid food. The sensation is often expressed as freshness or naturalness , the expressions body and mouthfeel being more appropriate for soups. 

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