L-글루타민산
(S)-2-아미노글루타르산 · (S)-글루탐산 · 2-아미노글루타르산 · L-글루타믹산 · L-글루탐산 · 글루타미놀 · 글루타믹산 · 글루타톤
식별자 및 물리적 특성
| CAS No. | 56-86-0 |
|---|---|
| 분자식 | C5H9NO4 |
| 평균 분자량 | 147.13 g/mol |
| 단동위원소 질량 | 147.05315777 g/mol |
| SMILES | NC(CCC(=O)O)C(=O)O |
| InChIKey | WHUUTDBJXJRKMK-UHFFFAOYSA-N |
| PubChem CID | 611 |
| ChEBI | CHEBI:18237 |
| DTXSID | DTXSID0046987 |
| 현지명 | L-글루타민산 |
화학 및 물리적 성질
| XLogP | -3.7 |
|---|---|
| 극성 표면적 | 101 |
| 수소 결합 공여자 수 | 3 |
| 수소 결합 수용자 수 | 5 |
| 회전 가능 결합 수 | 4 |
| 무거운 원자 수 | 10 |
| 형식 전하 | 0 |
| 복잡도 | 145 |
| 물질 분류 | Biological Agents -> Amino Acids and Derivatives |
| 의약품 | Pharmaceuticals |
| 증기압 | 0.00000052 [mmHg] |
| Physical Description | Solid[Merck Index] |
| 녹는점 | 205 °C (dec.) (lit.) |
| 끓는 점 | 267.21°C (rough estimate) |
| 밀도 | 1.54 g/cm3 at 20 °C |
| 굴절률 | 1.4300 (estimate) |
| FEMA | 3285 | L-GLUTAMIC ACID |
| 저장 조건 | 2-8°C |
| 용해도 | 1M HCl: 100mg/mL |
| 물리적 상태 | 가루 |
| pKa(산도 계수) | 2.13(at 25℃) |
| 색상 | 하얀색 |
| pH | 3.0-3.5 (8.6g/l, H2O, 25℃) |
| 냄새 | 100.00%에서. 순한 효모로 구운 빵 |
| 향취 유형 | 효모 |
| 생물학적 소스 | non-animal source |
| 용해도 | 7.5g/L(20℃) |
| Merck | 14,4469 |
| JECFA Number | 1420 |
| BRN | 1723801 |
| 주요 응용 | 의약품(소분자) |
| 화장품 원료 기능 | 헤어 컨디셔닝대전방지제보습제 |
| InChI | 1S/C5H9NO4/c6-3(5(9)10)1-2-4(7)8/h3H,1-2,6H2,(H,7,8)(H,9,10)/t3-/m0/s1 |
| InChIKey | WHUUTDBJXJRKMK-VKHMYHEASA-N |
| SMILES | N[C@@H](CCC(O)=O)C(O)=O |
| LogP(분배 계수) | -3.69 |
| NIST | L-Glutamic acid(56-86-0) |
| EPA | L-Glutamic acid (56-86-0) |
화학적 성질
L-Glutamic acid has a very faint odor reminiscent of yeast or freshly baked bread and a mild, somewhat sweet, meat- like taste This is a naturally occurring amino acid of plant and animal proteins The average glutamic acid content of food proteins is 20%, expressed as glutamic acid per 100 g of the edible portions For a detailed description, see Burdock (1997).
안전 및 규제
| 규제 정보 | Chemical: DL-Glutamic acid |
|---|---|
| 기타 안전 정보 | IMAP assessments - DL-Glutamic acid: Environment tier I assessment |
| 유해성 요약 | Human ingestion of 71 mg/kg causes headache[RTECS] May cause irritation[Sigma-Aldrich MSDS] See Glutamic acid. |
| 수질 위해 등급(WGK) | 2 |
| TSCA 등재 상태 | TSCA listed |
| RTECS 번호 | LZ9700000 |
| 독성 | LD50 orally in Rabbit: > 30000 mg/kg |
| 관세 코드 | 29224200 |
| 위험 문구(R) | 36/37/38 |
| 위험 표시 | Xi |
| 안전 문구(S) | 24/25-36-26 |
| 기존화학 물질 | KE-01563 |
| F 고인화성물질 | 10 |
| 저장 분류 | 11 - Combustible Solids |
| 유해 물질 데이터 | 56-86-0(Hazardous Substances Data) |
용도
용도
글루탐산 나트륨(영어: sodium glutamate) 또는 글루탐산 일나트륨(영어: monosodium glutamate, MSG)은 가장 풍부한 자연발생 불필수 아미노산인 글루탐산의 나트륨염이다.
개요
L-Glutamic acid, or L-2-aminopentanedioic acid, is a naturally occurring amino acid of plant and animal proteins. It has a very faint odor reminiscent of yeast or freshly baked bread. It has a mild, somewhat sweet, meat-like taste.The average glutamic acid content of food proteins is 20 percent. Expressed as glutamic acid per 100 g of the edible portions, medium fat beef contains about 2.65 g of glutamic acid; whole liquid cow milk, 0.82 g; lean pork, 2.16 g; haddock, 2.32 g; peas, 5.58 g; soybeans, 7.01 g; commeal, 1.62 g; and whole grain wheat flour, 4.16 g. In addition, free glutamic acid is present in many vegetables, fish, and meats in small amounts (0. 005 to 0.23 g per 100 g) and as high as 2 g per 100 g in some varieties of cheese. Recent estimates of free amino acids in the milk of various species indicated that the free glutamic acid in human milk is about 0.22 g per 100 mL.Glutamic acid and its salts are prepared commercially by hydrolysis of gluten (wheat, corn, soybean, sugarbeet protein); by fermentation from glucose-containing raw materials; the racemic acid may be resolved into the d- and ι-isomer by fractional crystallization; from 2 -cyclopentenylamine; by microbial conversion of aketoglutaric acid; or by an alternative method, using Bacillus megatherium-cereus; from fumaric acid using B. pumilus; from starch.Glutamic acid and the hydrochloride as well as the mono-sodium, -potassium, and -ammonium salts of L-glutamic acid share similar physical properties: they are nearly odorless, white, free-flowing crystalline powders, and except for glutamic acid and glutamic acid hydrochloride, are freely soluble in water. Glutamic acid is slightly soluble and glutamic acid hydrochloride moderately soluble in water. The pH of a saturated solution is about 3.2.
출처
Reported as occurring in many vegetable proteins, in beef fbrin, in the chrysalis of silkworm, in the hydro- lysate of crystalline insulin Also present in other important peptides, such as glutathione, tyrocidin, folic acid, β-lactoglobulin, secretin and bacitracin, and in growth hormone
용도
L-glutamic acid or its salt, monosodium glutamate (MSG), is used as an additive to human food to enhance the taste. Although seaweed had been used in Asia to enhance food flavor for over 1000 years, it was not until 1908 that the essential component responsible for the flavor phenomenon was identified as glutamic acid. From 1910 until 1956, monosodium glutamate was extracted from sea weed, a slow and costly method. In 1956, Ajinomoto, a Japanese company, succeeded in producing glutamic acid by means of fermentation. Today, L-glutamic acid or MSG is generally made by microbial fermentation using genetically modified bacteria.
제조 및 합성 방법
제조 방법
By hydrolysis of gluten (wheat, corn or other vegetable sources); by fermentation from glucose-containing raw materials; the racemic acid may be resolved into the d- and l-isomer by fractional crystallization; from 2-cyclopentenylamine; by microbial conversion of α-ketoglutaric acid; or by an alternative method, using Bacillus megatherium-cereus; from fumaric acid, using B pumilus; from starch.