GLUTAMIC ACID Definition & Meaning

glutamic acid

Also gluta·minic acid

[gloo-tam-ik]

Phonetic (Standard)IPA

noun

Biochemistry.

an amino acid, HOOCCH 2 CH 2 CH(NH2 )COOH, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially chiefly in the form of its sodium salt to intensify the flavor of meat or other food. Glu; E

glutamic acid

/ ˌɡluːtəˈmɪnɪk, ɡluːˈtæmɪk /

noun

a nonessential amino acid, occurring in proteins, that acts as a neurotransmitter and plays a part in nitrogen metabolism

glutamic acid

A nonessential amino acid. Chemical formula: C ₅ H ₉ NO ₄ .
See more at amino acid

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51�Թ� History and Origins

Origin of glutamic acid¹

First recorded in 1870–75; glut(en) + amic ( def. )

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Example Sentences

Examples have not been reviewed.

It’s one of the few sources of aspartic acid, which, along with glutamic acid, is responsible for the vegetable’s savory, umami flavor.

From

MSG is defined by the Food and Drug Administration as the "sodium salt of the common amino acid glutamic acid."

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Removal of CaMBD enables increased activity of the enzyme glutamic acid decarboxylase, which catalyzes the decarboxylation of glutamate to GABA, thus raising levels of the molecule.

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Like mushrooms, walnuts, soy sauce and tomato paste — and, yes, beef — it has a high concentration of glutamic acid, which imparts a strong umami taste best described as meaty.

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“Monosodium glutamate is just the sodium version of glutamic acid,” said Christine Clark, a cheese writer and educator based in Burlington, Vt. “Glutamic acid is umami. More aged cheeses, like Parmesan, develop more glutamic acid.”

From

glutamate glutamine

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