Disodium guanylate

Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural sodium salt of the flavor enhancing nucleotide guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627.[2] It is commonly used in conjunction with glutamic acid.

Disodium guanylate
Skeletal formula of disodium guanylate
Ball-and-stick model of the component ions of disodium guanylate
Names
IUPAC name
Disodium 5′-guanylate
Systematic IUPAC name
Disodium [(2R,3S,4R,5R)-5-(2-amino-4-oxo-2,3-dihydro-9H-purin-9-yl)-3,4-dihydroxyoxolan-2-yl]methyl phosphate
Other names
Sodium 5'-guanylate
Identifiers
3D model (JSmol)
ChEBI
ChemSpider
ECHA InfoCard 100.024.468
E number E627 (flavour enhancer)
UNII
  • C1=NC2=C(N1C3C(C(C(O3)COP(=O)([O-])[O-])O)O)NC(=NC2=O)N.[Na+].[Na+]
Properties
C10H12N5Na2O8P
Molar mass 407.186 g·mol−1
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Infobox references

As it is a fairly expensive additive, it is 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 produced by fermentation.[3][4] It is often added to instant noodles, potato chips and other snacks, savory rice, tinned vegetables, cured meats, and packaged soup.

See also

References
  1. "SID 164216535 - PubChem". pubchem.ncbi.nlm.nih.gov.
  2. E627 : Sodium guanylate
  3. Conn, Helen (1 February 1992). ""UMAMI": THE FIFTH BASIC TASTE". Nutrition & Food Science. 92 (2): 21–23. doi:10.1108/EUM0000000000953.
  4. Kinoshita, Kazumoto; Shiro, Teruo; Yamazaki, Akihiro; Kumashiro, Izumi; Takenishi, Tadao; Tsunoda, Toshinao (July 1967). "Industrial production of disodium 5?-guanylate". Biotechnology and Bioengineering. 9 (3): 329–342. doi:10.1002/bit.260090306. S2CID 84216811.
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