4-Amino- 10- glutamic acid

Braverman, E. R., Pfeiffer, C. C., Blum, K., and Smayda, R. (2003). Glutamate amino acids. In "The Healing Nutrients Within Facts, Findings, and New Research on Amino Acids", (Ch. Hirsch, Ed.), pp. 165-200. Basic Health Publications, Inc., Laguna Beach. 

Others B-l,3-glucans derived from a variety of natural sources (such as yeasts, grain, mushroom or seaweed), poly-gamma-glutamate (amino acid polymer)... 

Y-carboxyl terminations of glutamate amino acid monomers with the release of water. 

Amino acids present in glutamic Amino acids present in glutamic... 

Glycine itself is almost neutral, and requires very little sodium hydroxide to give a pink colour with phenolphthalein some other amino-acids, e.g., glutamic acid, aspartic acid, etc., are definitely more acidic and consequently require more alkali for this purpose cf. footnote, p. 380). 

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)). 

Polymer Solutions. Perhaps the most extensively studied macromolecular Hquid crystals are the synthetic polypeptides, such as poly( y-benzyl L-glutamate) [25513-40-0] (PBLG). PBLG is a homopolymer of the L-enantiomorph of a single amino acid with the foUowiag repeat unit. 

Hydroxylated amino acids (eg, 4-hydroxyproline, 5-hydroxylysine) and A/-methylated amino acids (eg, /V-methylhistidine) are obtained by the acid hydrolysis of proteins. y-Carboxyglutamic acid occurs as a component of some sections of protein molecules it decarboxylates spontaneously to L-glutamate at low pH. These examples are formed upon the nontranslational modification of protein and are often called secondary protein amino acids... 

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. 

Amino acid polymers like poly(y-methyl-L-glutamate) [29967-97-3] h.a.ve been developed as raw materials for artificial leathers (see Leatherlike materials). Derivatives of amino acids are now finding new appHcations in industry and agriculture. 

Crystalline Structures. Crystal shape of amino acids varies widely, for example, monoclinic prisms in glycine and orthorhombic needles in L-alanine. X-ray crystallographic analyses of 23 amino acids have been described (31). L-Glutamic acid crystallizes in two polymorphic forms (a and P) (32), and the a-form is mote facdely handled in industrial processes. The crystal stmeture has been determined (33) and is shown in Figure 1. 

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). 

Manometric determiaation of L-lysiae, L-argioine, L-leuciae, L-ornithine, L-tyrosiae, L-histidine, L-glutamic acid, and L-aspartic acid has been reviewed (136). This method depends on the measurement of the carbon dioxide released by the T.-amino acid decarboxylase which is specific to each amino acid. 

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