IMP is a nucleotide found in ribonucleic acid and plays an important role in biological metabolism. Inosine acid can be decomposed into hypoxanthine under the action of enzyme.
More and more studies have confirmed that inosinic acid has flavor characteristics. In recent years, a large number of studies by scholars at home and abroad have also shown that the main material basis of chicken umami characteristics is determined by inosinic acid. How to solve the problem of enhancing human taste and appetite while absorbing rich nutrients has always been a historical task shouldered by animal husbandry production.
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Up to now, the output of inosinic acid in Japan has reached the highest level, reaching 20-27g/L, while that in China has reached16g/L. Inosine acid was imported before. Since 1970s, China has successfully used bacteria such as Corynebacterium glutamicum 265 and Brevibacterium ammoniagenes 926 to produce inosinic acid and uridylic acid by fermentation.
IMP is white fine crystal, does not absorb moisture, and is easily soluble in water. Nucleotide has synergistic effect on sweetness, and has bactericidal effect on fishy smell, burnt taste, bitter taste and sour taste. It can kill acid and bitter taste, and its mechanism may be the reason of chelation, that is, sodium glutamate acts effectively on taste nerve because nucleotide removes metal ions from umami sensory parts.
Refer to the above content: Baidu Encyclopedia-Inosine Acid