Glutamic acid salts

In Foods. Each amino acid has its characteristic taste of sweetness, sourness, saltiness, bitterness, or "umami" as shown in Table 13. Umami taste, which is typically represented by L-glutamic acid salt (and some 5 -nucleotide salts), makes food more palatable and is recognized as a basic taste, independent of the four other classical basic tastes of sweet, sour, salty, and bitter (221). 

The salty and savoury character of salt-reduced food can be maintained by using glutamic acid salts, mainly MSG, but also the corresponding potassium and calcium salts [28, 29]. This strategy does not find wide acceptance because of the previously mentioned reasons. 

Amino acid added to glutamic acid-salts-glucose basal medium with 5 X 10 M Mn+2 Cell growth (xg/ml Bacitracin yield units/ml... 

Concentration of Mn+ ( X 1M) in glutamic acid-salts-glucose basal medium... 

Deficiencies and losses of essential amino acids, such as lysine, can by adjusted by addition during food production. - Glutamic acid salts are flavor enhancers, especially in oriental foods. Amino acid mixtures are added in special diets. 

An estimation of the amount of amino acid production and the production methods are shown ia Table 11. About 340,000 t/yr of L-glutamic acid, principally as its monosodium salt, are manufactured ia the world, about 85% ia the Asian area. The demand for DL-methionine and L-lysiae as feed supplements varies considerably depending on such factors as the soybean harvest ia the United States and the anchovy catch ia Pern. Because of the actions of D-amiao acid oxidase and i.-amino acid transamiaase ia the animal body (156), the D-form of methionine is as equally nutritive as the L-form, so that DL-methionine which is iaexpensively produced by chemical synthesis is primarily used as a feed supplement. In the United States the methionine hydroxy analogue is partially used ia place of methionine. The consumption of L-lysiae has iacreased ia recent years. The world consumption tripled from 35,000 t ia 1982 to 100,000 t ia 1987 (214). Current world consumption of L-tryptophan and i.-threonine are several tens to hundreds of tons. The demand for L-phenylalanine as the raw material for the synthesis of aspartame has been increasing markedly. 

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). 

JECEA reviewed the safety studies of glutamate and endorsed its safety by allocating an Acceptable Daily Intake (ADI) for L-glutamic acid and its monosodium, potassium, ammonium, calcium, and magnesium salts as being "not specified." The scientific committee for food of EC concurred (40). 

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

MSG is the sodium salt of the amino acid glutamic acid. It is made commercially by the fermentation of molasses, but exists in many products made from fermented proteins, such as soy sauce and hydrolyzed vegetable protein. 

In salt substitutes, the metallic or bitter taste of potassium chloride is often masked by other ingredients, such as the amino acid L-lysine, tricalcium phosphate, citric acid, and glutamic acid. 

CN N-[4-[[(2-amino-1,4-dihydro-4-oxo-6-pteridinyl)nnethyl]amino]benzoyl]-L-glutamic acid monosodium salt... 

Use of the relatively small cyclopropane ring drastically reduces the potential for deleterious steric bulk effects and adds only a relatively small lipophilic increment to the partition coefficient of the drug. One of the clever elements of the rolicyprine synthesis itself is the reaction of d,l tranylcypromine (67) with L-5-pyrrolidone-2-carboxylic acid (derived from glutamic acid) to form a highly crystalline diastereomeric salt, thereby effecting resolution. Addition of dicyclohexylcarbodiimide activates the carboxyl group to nucleophilic attack by the primary amine thus forming the amide rolicyprine (68). 

Chitosan is insoluble at alkaline and neutral pH values but it can form salts with inorganic and organic acids such as hydrochloric acid, lactic add, acetic add and glutamic acid. In contrast to alginates and carrageenans in solution, the amino fundions of chitosan are protonated and the resultant soluble polysaccharide is... 

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