Glutamate MSG

A seasoning is anything that enhances in flavor or appearance, or gives reflsh to foods. Spices, condiments, and salt or monosodium glutamate (MSG) are all seasonings (see Amino acids (msg)). 

Defatted peanuts are high in protein, low in moisture, contain only 20% of the naturally occurring fat, and have better stability than whole peanuts. Monosodium glutamate (MSG) has been used as a flavor enhancer for defatted nuts, but the result has not been entirely satisfactory as the addition of MSG produces a meaty rather than nutty flavor. This meaty flavor is more compatible with salted butter and nuts than with candy. 

In the food industries a number of amino acids have been widely used as flavor enhancers and flavor modifiers (see Flavors and spices). For example, monosodium L-glutamate is well-known as a meat flavor-enhancer and an enormous quantity of it is now used in various food appHcations (see Amino acids, L-MONOSODIUM glutamate (MSG)). Protein, hydroly2ed by acid or en2yme to be palatable, has been used for a long time in flavoring agents. 

In the case of hyperphenylalaninaemia, which occurs ia phenylketonuria because of a congenital absence of phenylalanine hydroxylase, the observed phenylalanine inhibition of proteia synthesis may result from competition between T.-phenylalanine and L-methionine for methionyl-/RNA. Patients sufferiag from maple symp urine disease, an inborn lack of branched chain oxo acid decarboxylase, are mentally retarded unless the condition is treated early enough. It is possible that the high level of branched-chain amino acids inhibits uptake of L-tryptophan and L-tyrosiae iato the brain. Brain iajury of mice within ten days after thek bkth was reported as a result of hypodermic kijections of monosodium glutamate (MSG) (0.5—4 g/kg). However, the FDA concluded that MSG is a safe kigredient, because mice are bom with underdeveloped brains regardless of MSG kijections (106). 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

Sodium glutamate MSG 1-glutamic acid monosodium salt hydrolyzed vegetable protein utolyzed yeast whey protein... 

Monosodium L-glutamate (MSG), 12 49 Monosodium phosphate (MSP), 18 833 manufacture of, 18 853, 857-858 thermal dehydration of, 18 846 Monostatic optical arrangement, 23 139 Monosubstituted boranes, 13 635-636 Monoterpenoid alcohols, 24 500-528 bicyclic, 24 527-528 monocyclic, 24 509-527 Monoterpenoid aldehydes, 24 529-536 Monoterpenoid ethers, 24 528-529 Monoterpenoid hydrocarbons,... 

Disorders of nervous system mediator release may be caused by aspartame, monosodium glutamate (MSG) ( Chinese restaurant syndrome , Hot-dog headache, or glutamate-induced asthma), and sulphites found in dried fruit, vegetables, pickled vegetables, and fruit juices. 

Food and feed additives do not stand back with regard to the diversity of products. They extend from minerals, mainly calcium, phosphorus, and potassium, to amino acids, vitamins and natural spices. All in all, there are several hundred individual compounds used as feed and food additives. The most expensive product is saffron, made from the stigmas of the saffron crocus flower. The yearly production amounts to about 700,000 kg, and the spice is retailing for about 2500/kg. Amino acids play a big role the largest product is monosodium glutamate (MSG), with a yearly production of 1.5-2 million tons and a price of about 2.30 per kilogram, followed by L-lysine (850,000 tons/ 1.50/kg), D,L-methionine (600,000 tons/ 3/kg), L-threonine (85,000 tons, 3.40/kg), and L-tryptophane (1750 tons/ 24/kg). Major producers of... 

The flavor enhancer monosodium glutamate (MSG) is currently used in virtually every type of savory prepared-food. Unfortunately, MSG has several deleterious side effects on a large proportion of the population. Fortunately, a naturally occurring peptide isolated from a muscle food (beef) can serve not only as a potential replacement for MSG but also as a nutritional adjuvant. The peptide, called BMP or beefy meaty peptide, acts as a flavor enhancer and is found to occur naturally in beef Chapter 6). Research on BMP suggest that it is not only non-allergenic but, by virtue of its protein composition, is a nutritionally sound replacement for MSG. 

Salt is the best known taste enhancer for a variety of foods. Monosodium glutamate (MSG) and nucleotides, such as inosine monophosphate (IMP) and guanosine monophosphate (GMP), are known to enhance flavor and are recognia as the "umami taste" in Oriental cuisine. They have longer aftertastes than the "basic... 

Sodium Ion. The excessive intake of sodium ion coming from other than NaCl should be noticed, though reduced intake of NaCl is now a matter of great concern. Monosodium glutamate (MSG), for instance, is a subject of discussion. Since MSG effectively provides umami taste, it has been very popular as a Japanese seasoning. In the United States, MSG has currently been mark as a cause of "Chinese restaurant syndrome". In addition, beef, liver, blood and their processed foods contains a large amount of sodium ion. Sine sodium ion combines with aspartic acid and glutamic acid residues in protein, study of affinity of acidic amino acids to sodium ion has to be set out first. 

An alternative approach is taken in the production of monosodium glutamate (MSG) which, unlike interferon, is secreted into the fermentation broth. The stages of downstream processing for MSG are shown in Figure 14.3. Again, a variety of unit operations, including centrifugation, crystallization, vaporization, and fixed-bed adsorption, are used in this process. 

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