Glutamic acid

Glutamic acid

One of the 20 amino acids that make up proteins.

Chemistry

Keywords

glutamic acid, Glu, amino acid, protein, peptide, polypeptide, polar side chain, zwitterionic structure, peptide bond, amide bond, amino acid sequence, flavour enhancer, umami, molecule, organic chemistry, chemistry, biology, biochemistry

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Scenes

Glutamic acid (C₅H₉NO₄)

Information

Molar mass: 147.13 g/mol

Melting point: 224 °C (435.2 °F)

Density: 1.46 g/cm³ (0.0527 lb/in³)

Properties

Glutamic acid is a non-essential amino acid; it can be produced by the human body. It is a colorless, crystalline substance that is soluble in water, weakly soluble in ethanol and insoluble in ether and acetone.

Occurrence and production

Glutamic acid is an abundant constituent of proteins. It acts as a neurotransmitter in the human nervous system.

It is produced by hydrolysis of glutamine as well as of gluten and other proteins, but it can also be produced synthetically.

Uses

Glutamic acid is often used as a flavor enhancer; it is responsible for umami, one of the five basic tastes.

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Amino acids

Amino acids are the monomers of proteins.

Trimethylamine N(CH₃)₃

A tertiary amine with a characteristic unpleasant odor, occurring in spoiled food.

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