8 inosine monophosphate proteins

Industrialization and need for increase in agricultural activity, 1-2 Inosine monophosphate, taste enhancer, 17,19 Interdroplet forces, effect on centrifugal stability for protein-stabilized oil-in-water emulsions,... 

Recently, evidence for large-scale associations between enzymes involved in the de novo pathway for purine synthesis has emerged. This pathway involves 10 steps that convert PRPP to inosine monophosphate. In higher eukaryotes, these steps are catalyzed by six enzymes one is trifiinctional and two are bifunctional. Versions of these enzymes tagged with green fluorescent protein (GFP) or orange fluorescent protein (OFP)... 

As meat ages, the proteins within it start to decompose to form a number of different breakdown products. Among these are MSG, plus inosine monophosphate (IMP) which is formed when ATP decomposes (see pi). Together, these two compounds produce... 

IMP dehydrogenase (EC 1.1.1.205) Inosine monophosphate dehydrogenase [Eq. (10)] from nodules of Vigna unguiculata has been purified 140-fold and characterized (Atkins et al., 1985). The apparently homogeneous native protein (A/, 200,000) was composed of four identical subunits... 

Immobilized metal-affinity chromatography Na+-dependent alanine-insensitive proline uptake system (SLC6A20) Integrin-mobilferrin pathway membrane protein system involved in the transport of ferric iron also inosine-5 - monophosphate Inducible oxide synthetase Iifitiator element Inositol 1,4,5-triphosphate Immobilized pH gradient Isopropylthio-p-D-galactosidase Isopropylthio-p-D-galactopyranoside Inverted repeat insulin receptor... 

The different varieties of orthophosphoric monoesters and diesters which are present in all living species are exceedingly numerous. Biologically important monoesters include the mononucleotides such as, for example, adenylic acid (adenosine monophosphate, AMP), inosinic acid, vitamin Bg and many phosphorylated proteins, for example, milk caseins. Biologically important diesters include the phospholipids (e.g. lecithin and phosphatidyl inositol), plasmalogens, sphingomyelins, cyclic nucleotide monophosphates (e.g. cyclic AMP), some teichoic acids, vitamin Bj2 and of course the immensely important nucleic acids (polynucleotides) (Chapters 10 and 11). The great stability of diesters is an essential feature of the chemistry of polynucleotides. 

Lipid oxidation products and their reaction products with amino acids (proteins) have a considerable influence on the typical odour and taste of meat. Particularly significant aminocarboxylic acids include glutamic acid, alanine, threonine and lysine, guanidine compounds (creatine and creatinine), quaternary ammonium compounds (choline and carnitine), peptides (P-alanylhistidine peptides and some products of proteolysis), free nucleotides, nucleosides and their bases (especially inosine 5 -monophosphate, IMP), proteins, carboxylic acids (especially lactic acid), sugars (mainly glucose, fructose and their phosphates, ribose formed by hydrolysis of free nucleotides) and some vitamins (especially thiamine). Some of these compounds, such as glutamic acid and IMP, are additionally used as food additives, namely as flavour enhancers. 

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