The scientific name is α-aminoglutaric acid. Named for its initial production from cereals. It is widely distributed and exists in almost all protein components. Proteolysis results in glutamic acid. It is a colorless plate with crystals with an isoelectric point of 3.3, soluble in water, insoluble in organic solvents such as benzene and ether. The aqueous solution is acidic and is an acidic amino acid. Physiologically, glutamate binds to glycine and cysteine to form glutathione with important physiological functions. Glutamate has an umami taste, and its sodium salt is MSG. MSG will decompose under high heat and cannot be hot. Japanese chemist Ikeda first discovered MSG. By chance, he felt the flavor of the seaweed soup. After research, he extracted 2 grams of sodium glutamate with 100 kilograms of kelp. Later, Japan produced a large amount of MSG, which was called "Ajinomoto". In the 1930s, China first produced MSG from Shanghai Tianchi MSG Factory, which was exported to various countries and became famous. After the natural gluten protein or casein is hydrolyzed, the pH of the solution is adjusted to 3.3 to obtain glutamic acid precipitation, and after separation, an appropriate amount of sodium hydroxide is added to form MSG. MSG can also be artificially synthesized, but it is expensive and is usually prepared by the above-described protein hydrolysis method. After the 1960s, Japan used microbial fermentation to produce glutamic acid. They placed bacteria of the genus Bacillus, Cocci, and Bacillus in sugar compounds (mainly starch and glucose), and added nutrients such as urea, ammonium sulfate, ammonium chloride and appropriate amounts of biotin. Glutamate for the production of MSG. At present, China has also used fermentation to produce MSG. Glutamate can also be combined with ammonia in the blood to make it a non-toxic substance. It is also used to treat hepatic coma and liver dysfunction during recovery.
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Amino compound
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Oxy-containing amino compound
Cycloalkylamines, aromatic monoamines, aromatic polyamines and derivatives and salts thereof
Acyclic monoamines, polyamines and their derivatives and salts
Amide compound
Sulfonic acid amino compound
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Alcohols, phenols, phenolic compounds and derivatives
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2-cycloalcohol
Halogenated, sulfonated, nitrated or nitrosated derivatives of alcohols
Extremely halogenated, sulfonated, nitrated or nitrosated derivatives of phenols
Phenol and its halogenated, sulfonated, nitrated or nitrosated derivatives
Acyclic alcohol
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Nitrogen-containing compound
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Nitrile compound
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Organic derivative of hydrazine or hydrazine
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Terpenoid
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Ether compounds and their derivatives
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Ether, ether alcohol
Halogenation, sulfonation, nitration or nitrosation of ethers, ether alcohols, ether phenols
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Aldehyde
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Carboxylic compounds and derivatives
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Cyclic carboxylic acid
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Salt of carboxylic acid ester and its derivatives
Acyclic carboxylic acid
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Hydrocarbon compounds and their derivatives
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Aromatic hydrocarbon
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Acyclic hydrocarbon
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Ketone compound
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Alkyl ureas and their derivatives and salts
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Inorganic acid ester
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Heterocyclic compound
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Diazo, azo or azo compound
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Organosilicon compound
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Organometallic compound
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Organic palladium
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Organic germanium, antimony, bismuth, tungsten, antimony, bismuth, lead, vanadium, molybdenum, chromium, antimony, etc.
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Organic sulfur compound
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Organic phosphine compound
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Organometallic salt
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Organic fluorine compound
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Fluorobenzoic acid series
Fluorobenzonitrile series
Fluorobenzaldehyde series
Fluorobenzyl alcohol series
Fluoroanisole series
Fluoroaniline series
Fluorophenylacetic acid series
Fluorophenol series
Fluorobenzoic acid series
Fluoronitrobenzene series
Fluoropyridine series
Potassium fluoroborate series
Fluorobenzyl alcohol series
Fluorotoluene series
Fluorine red series
Fluoroethane series
Fluoropropane series