Sources
Help build the largest human-edited directory on the web.
Submit a site - Become an editor
Wikipedia. Licensed under the GNU Free Documentation License.
Are you an expert in this subject? Join the discussion and share your knowledge at Wikipedia.org.
Guanosine monophosphate
From Wikipedia, the free encyclopedia
| Guanosine monophosphate | |
|---|---|
 |
|
| Identifiers | |
| CAS number | |
| PubChem | |
| MeSH | |
| Properties | |
| Molecular formula | C10H14N5O8P |
| Molar mass | 363.221 |
| Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox disclaimer and references |
|
Guanosine monophosphate, also known as 5'-guanidylic acid or guanylic acid and abbreviated GMP, is a nucleotide that is found in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine. Guanosine monophosphate is produced from dried fish or dried seaweed.[citation needed]
Guanosine monophosphate in the form of its sodium salt disodium guanylate (E627) is a food additive used as a flavor enhancer to provide the umami taste. It is often used in synergy with glutamic acid (monosodium glutamate, MSG). As it is a fairly expensive additive, it is usually not used independently of glutamic acid - if disodium guanylate is present in a list of ingredients but MSG does not appear to be, it is likely that glutamic acid is provided as part of another ingredient such as a processed soy protein complex. It is often added to foods in conjunction with disodium inosinate; the combination is known as disodium 5'-ribonucleotides. Disodium guanylate is often found in instant noodles, potato chips and snacks, savoury rice, tinned vegetables, cured meats, and packet soup.
 |
This biochemistry article is a stub. You can help Wikipedia by expanding it. |