RESUMEN
Inosine 5'-monophosphate in acidic form and its lithium, potassium, magnesium, calcium, strontium and barium were prepared from the sodium salt, characterized by elemental analysis and Fourier transform infrared spectroscopy and submitted to thermogravimetry (TG), differential thermal analysis (DTA), differential scanning calorimetry (DSC) and thermogravimetry coupled to infrared spectroscopy (TG-FTIR) of the volatile products evolved during heating. All the salts were hydrated containing from 4 to 7.5 H2O. After dehydration these salts decomposed releasing the nitrogenous base followed by the ribose group, and producing pyrophosphates as final residue. Evolved Gas Analysis (EGA) reveled the release of water, isocyanic acid and hydrocyanic acid during decomposition of the organic moiety. It was observed only water loss up to 200⯰C. At temperatures above 200⯰C, the nucleotides were unstable and decomposed, implying that foods containing those additives should be processed below this temperature. Finally, a general mechanism for the decomposition of the inosinates was proposed.
Asunto(s)
Inosina Monofosfato/química , Bario/química , Rastreo Diferencial de Calorimetría , Litio/química , Magnesio/química , Potasio/química , Sales (Química)/química , Espectroscopía Infrarroja por Transformada de Fourier , Estroncio/química , Temperatura , Termogravimetría , Agua/químicaRESUMEN
The effects of 50% replacement of NaCl by KCl and addition of the amino acids lysine and taurine and the 5'-ribonucleotide disodium inosinate and disodium guanylate on some sensory and physicochemical parameters of fermented cooked sausages were evaluated. The partial replacement of NaCl by KCl did not alter the manufacturing process; however, defects in the sensory quality were detected. Lysine at a concentration of 0.313% and a mixture of taurine (750 mg/kg) with disodium inosinate (300 mg/kg) and disodium guanylate (300 mg/kg) reduced the sensory defects caused by KCl, allowing the fermented cooked sausages to be elaborated with reduced sodium content and high sensory quality.
Asunto(s)
Conservantes de Alimentos , Lisina , Productos de la Carne/análisis , Cloruro de Potasio , Ribonucleótidos , Taurina , Adulto , Animales , Bovinos , Fenómenos Químicos , Dieta Hiposódica , Fermentación , Preferencias Alimentarias , Conservantes de Alimentos/química , Alimentos en Conserva/análisis , Guanosina Monofosfato/química , Calor , Humanos , Inosina Monofosfato/química , Lisina/química , Cloruro de Potasio/química , Control de Calidad , Ribonucleótidos/química , Sensación , Sus scrofa , Taurina/química , Agua/análisis , Adulto JovenRESUMEN
Previous work has shown that the crude venom of Parawixia bistriata induces convulsive seizures in rats after intracerebroventricular injection. In this work, the isolation of a bioactive fraction with ultraviolet absorption characteristics of nucleic acid and trace protein or amino acid content is described. NMR analysis demonstrated that the major component of the active fraction is the nucleoside inosine. An analogue of this component (inosine 5'-monophosphate) induced a delayed paralysis effect in termites.