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pd_meltingpoint:175 °C
Appearance:white powder
Purity:99%
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Chemical Properties |
white powder |
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Occurrence |
Reported found in beef, pork, chicken, whale, horse mackerel, sweet fish, common sea bass, pilchard, black sea bream, pike, mackerel, mackerel keta salmon, tuna, globefish, eel, dried bonito and squilla. |
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Uses |
Disodium 5￠-Inosinate is a flavor enhancer which performs as a disodium guanylate does, but only when present at approximately twice the level. see disodium guanylate. |
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Definition |
A 5 ′ -nucleotide derived from seaweed or dried fish. Sodium guanylate is a by-product. |
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Preparation |
Disodium 5?-inosinate is derived from mineral, animal (meat/fish), vegetable or fungal sources. |
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Safety Profile |
: Moderately toxic by several routes. An experimental teratogen. Mutation data reported. When heated to decomposition it emits toxic fumes of POx, NOx, and NazO. |
InChI:InChI=1/C10H13N4O8P.2Na/c15-6-4(1-21-23(18,19)20)22-10(7(6)16)14-3-13-5-8(14)11-2-12-9(5)17;;/h2-4,6-7,10,15-16H,1H2,(H,11,12,17)(H2,18,19,20);;/q;2*+1/p-2/rC10H11N4Na2O8P/c15-23-25(20,24-16)21-1-4-6(17)7(18)10(22-4)14-3-13-5-8(14)11-2-12-9(5)19/h2-4,6-7,10,17-18H,1H2,(H,11,12,19)
Results of equilibrium and calorimetric ...
Inosine
disodium inosinate
| Conditions | Yield |
|---|---|
|
With
dipotassium hydrogenphosphate; magnesium chloride;
In
water;
at 25 ℃;
for 120h;
Equilibrium constant;
alkaline phosphatase, pH 8.56;
|
adenosine 5'-monophosphate monosodium salt
disodium inosinate
| Conditions | Yield |
|---|---|
|
With
(Tris + HCl) buffer; potassium chloride; water;
at 25 ℃;
Thermodynamic data;
AMP deaminase, var. temp., var. pH; ΔrH'm;
|
adenosine 5'-monophosphate monosodium salt
Inosine
Inosine
D-Ribose
hypoxanthine
chloride