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Glutamic acid (symbol Glu or E; [4] the anionic form is known as glutamate) is an α-amino acid that is used by almost all living beings in the biosynthesis of proteins.It is a non-essential nutrient for humans, meaning that the human body can synthesize enough for its use.
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food. Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese.
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Structurally, the glutamate anion is zwitterionic, with the amino group protonated (pK a = 9.47) and both carboxylic-acid groups (pK a = 2.10, 4.07) in their deprotonated carboxylate form. [ 6 ] Calcium di- L -glutamate can be used to prepare other glutamates through metathesis with a soluble sulfate, carbonate or hydroxide salt.
Corynebacterium glutamicum is a Gram-positive, rod-shaped bacterium that is used industrially for large-scale production of amino acids, [3] [4] especially glutamic acid and lysine. [5] While originally identified in a screen for organisms secreting L-glutamate , mutants of C. glutamicum have also been identified that produce various other ...
Disodium glutamate, abbreviated DSG, (Na 2 C 5 H 7 NO 4) is a sodium salt of glutamic acid. [1] It is used as a flavoring agent to impart umami flavor. Formation
Tiếng Việt; Edit links. Article; Talk; English. Read; ... Arginine glutamate (also called glutargin) is a mixture of two amino acids, 50% arginine and 50% ...
It is a potassium salt of glutamic acid. It has the E number E622 and is used in foods as a flavor enhancer. It is a non-sodium MSG alternative. See also