Sodium 1-glutamate

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

His works are known in studies on osmotic pressures and vapor pressures of solutions, but he is much better known as the discoverer of glutamic acid extracted from sea tangle (Konbu, a seaweed, in Japanese) and the producer of the seasoning Aji-no-Moto (sodium glutamate). His wife, Sada, is a younger sister of the wife of Joji Sakurai. 

Ajinomoto (Japan) initiates commercial production of sodium glutamate from wheat gluten and soybean hydrolysates. 

As the seed medium, an aqueous solution containing 1% polypepton, 1% yeast extract, 0.5% meat extract, 0.5% sodium glutamate and 0.25% sodium chloride and adjusted to a pH of 7.0 with 5 N NaOH is used. One loopful of the seed strain is inoculated into 10 ml the seed medium and culturing is carried out at of 30°C for 24 hours. The whole amount of the seed medium is put into 300 ml of the culture medium in a 2 L Erlenmeyer flask and culturing is carried out at a temperature of 30°C. The composition of the culture medium is the same as that of the seed medium. 

A similar meat flavor model system - comprising also mono sodium glutamate, ascorbic acid, thiamin HC1 and cystine-was investigated by another research group in 1984. Only eighteen sulfur-containing flavor components were identi-... 

Histamine may also be released from mastocytes in the gastrointestinal tract induced by aspartame, sodium benzoate, sodium glutamate—which causes Chinese Restaurant Syndrome —and sulfites, which mainly occur in dried fruit and vegetables, marinated vegetables, fruit juices, and low-quality wines (Landete et al., 2005). 

How many atoms of hydrogen are in 5.3 x 104 molecules of sodium glutamate, NaC5H8N04 ... 

Microorganisms are also capable of separating optical isomers. In the case of sodium glutamate, where it is necessary to start from levo-glutamic acid to obtain the desired flavor, and where synthesis produces only a racemic blend, it was a particular yeast called Micrococcus glutamicus that led to the required isomer through carbohydrate fermentation. 

Considering that sodium glutamate, like other amino acids, is contained in soy sauce, which is a traditional Japanese food, it is not surprising that Japan should have become interested very early in this type of fermentation. Firms like Ajinomoto and Kyowa Hakko dominate the world market for amino acids and particularly for glutamic acid and l-lysine. It is also through enzymes that the resolution of dl-methionine into its optical isomers is achieved since its laboratory synthesis yields the racemic form. 

Monosodium Glutamate Monohydrate Monosodium Glutamate Sodium Glutamate MSG... 

Figure 3. Electron micrographs of carp actomyosin before and after frozen storage in 0.05M KCl at —20°C. A and B, no additives C, 0.2M sodium glutamate added D, 1M glucose added. A, before freezing B, C and D, after 8, 9 and 9 weeks of frozen storage, respectively. Each specimen was negatively stained with uranyl actate solution (72).

When 0.1 M sodium glutamate was added to carp actomyosin, denaturation during frozen storage was almost eliminated, as measured by changes in solubility, viscosity, ultracentrifugal behavior, ATPase activity and electron microscopic profiles (66,72) (Figure 3). This protective effect of sodium glutamate will be discussed below. 

Addition of 0.1 M sodium glutamate reduced the changes occurring in HMM and LMM during frozen storage (Figure 5). 

Freezing and storage after addition of sodium glutamate decreased the rate of denaturation. The solubility did not decrease and the F-actin filaments kept their fine structures during frozen storage (Figure 6). 

Inactivation of enzymes during frozen storage was prevented by addition of 0.2 M sodium glutamate, 0.2 M (NH SO, or 0.1% egg albumin a synergistic cryoprotective effect was illustrated between sodium glutamate and albumin (122). 

Figure 7. Decrease of LDH activity during frozen storage for 16 hours at —20°C, in the absence and presence of 0.2M sodium glutamate., no additives -0-, 0.2M sodium glutamate added (122).

The cryoprotective effects of sodium glutamate have been shown for carp myosin, its subunits, and actin as presented above. It should be noted that sodium glutamate exists primarily... 

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