L-(+)Sodium glutamate

Base Information

• Chemical Name: L-(+)Sodium glutamate
• CAS No.: 142-47-2
• Molecular Formula: C5H8NNaO4
• Molecular Weight: 169.113
• Hs Code.: 29224999
• European Community (EC) Number: 244-666-2
• NSC Number: 135529
• Mol file: 142-47-2.mol

Synonyms:L-Sodium glutamate hydrate; L-Glutamic acid monosodium salt hydrate; L-(+)Sodium Glutamate; L-Glutamic Acid Sodium Salt; L-(+)Sodium glutamate; (S)-2-Aminopentanedioic acid,L-Glutamic acid monosodium salt,Glu; 查看更多英文别名 收起

Chemical Property of L-(+)Sodium glutamate

Chemical Property:

• Appearance/Colour: White or off-white crystalline powder with a slight peptone-like odor
• Vapor Pressure: 2.55E-05mmHg at 25°C
• Melting Point: 232 °C
• Refractive Index: 25 ° (C=10, 2mol/L HCl)
• Boiling Point: 333.8 °C at 760 mmHg
• Flash Point: 155.7 °C
• PSA: 103.45000
• Density: d20 (saturated water soln): 1.620
• LogP: -1.37130
• Storage Temp.: Keep in dark place,Inert atmosphere,Room temperature
• Solubility.: Soluble in water; sparingly soluble in ethanol (95%).
• Water Solubility.: >=10 g/100 mL at 20 ºC
• Hydrogen Bond Donor Count: 3
• Hydrogen Bond Acceptor Count: 5
• Rotatable Bond Count: 4
• Exact Mass: 170.04292705
• Heavy Atom Count: 11
• Complexity: 145

Purity/Quality:

99% ^*data from raw suppliers

L-Glutamic acid monosodium salt ^*data from reagent suppliers

Safty Information:

• Pictogram(s): R20/21/22:
• Hazard Codes: R20/21/22:
• Statements: 20/21/22

MSDS Files:

SDS file from LookChem

Total 1 MSDS from other Authors

Useful:

• Canonical SMILES: C(CC(=O)O)C(C(=O)O)N.[Na+]
• Recent NIPH Clinical Trials: Effect of monosodium glutamate on cognitive function in people with dementia
• Description: L-(+)sodium glutamate (monosodium L-glutamate, MSG) has a unique taste, known as “umami”, which is different from the four basic tastes of sweet, salty, sour, and bitter. MSG is used in large quantities as a flavor enhancer throughout the world. MSG is not a direct taste enhancer but a complex flavor enhancer for gravies, meats, poultry, sauces, and in other combinations. MSG is also used to enhance the taste of tobacco and to treat hepatic coma. As a salt of amino acid, MSG is also safe in practices of use and concentration in cosmetics, such as skin care products. History of development. The best known and most widely used flavor enhancer is monosodium glutamate (MSG). In 1866, a German chemist, Ritthausen, isolated glutamic acid. Later, another chemist converted the acid to a sodium salt, monosodium glutamate. In doing their work, neither had any interest in flavor.More than 40 years later, in 1908, a Japanese chemist at the University of Tokyo, Dr. Kikunae Ikeda, discovered the flavor enhancing properties of MSG. Dr. Ikeda had set out to find out why and how a certain seaweed, Laminaria japonica, affected flavor. Japanese cooks had used this seaweed for centuries to improve the flavor of soups and certain other foods. Dr. Ikeda discovered that the ingredient in the seaweed that made the difference was MSG, and that it had an unusual ability to enhance or intensify the flavor of many high protein foods.After isolating MSG, Dr. Ikeda developed a process for extracting it from wheat flour and other flours. Working with the Japanese chemical company, Suzuki and Co., he supervised the construction of a plant and, as a partner with the company, began commercial production of MSG in 1909.There were several attempts to produce MSG in the United States in the years following, but it was not until the 1940s that large- scale MSG production began in this country. By 1968, U.S. production had grown to 46 million pounds per year. The latest production figures (1987) reported 18.6 million pounds per year.Flavor and enhancing properties. At one time, it was felt that MSG had a somewhat meaty flavor and that this flavor was a factor in its ability to intensify the flavors of other foods, particularly protein-rich foods. It was discovered, however, that the meaty taste came rather from contaminants in the crude glutamate, and when these contaminants were sharply reduced, the flavor characteristic also was reduced considerably.MSG is not flavorless. In large enough concentrations, or by itself, it has been found to have a taste of its own, sometimes described as sweet-saline. There are some, in fact, who feel that MSG is nothing more than a seasoner which gains its effect by combining with and intensifying the flavors of the foods to which it is added. However, to say that MSG only intensifies the flavor of foods is too simplistic. When monosodium glutamate is added to food, several specific flavor characteristics are enhanced - such as impact, body or fullness, continuity, mouth fullness, mildness, and complexity. Glutamate also harmonizes the wide range of flavors present in sauces, soups and casseroles, promoting a highly blended and full-bodied perception of flavor.The savory taste of glutamate is to tomatoes, cheese, and meat what sweetness is to sugar, sourness is to lemons, saltiness is to anchovies and bitterness is to coffee. Just as each of these foods has a distinctive taste, food high in glutamate has a basic and independent taste. In China and Japan, there is a concept for this independent taste, which they call Xian-Wei (China) and Umami (Japan). Current research has found more than 40 umami substances of which glutamate is most common. In fact, umami is an integral part of cuisines throughout the world and has been described by Westerners as “savory,” “broth-like” and “meaty.”.Production. MSG is commonly produced using a fermentation process using a glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, the glutamic acid is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized. Monosodium glutamate is then crystallized, dried, sieved, packed and shipped.
• Uses: Flavor enhancer for foods in concentration of about 0.3%. MSG is used as a food additive, mainly in oriental cuisine, to enhance and impart a meaty flavor. sodium glutamate is an amino acid with skin-conditioning, odormasking, and hair-conditioning action.

Technology Process of L-(+)Sodium glutamate

There total 4 articles about L-(+)Sodium glutamate which guide to synthetic route it. The literature collected by LookChem mainly comes from the sharing of users and the free literature resources found by Internet computing technology. We keep the original model of the professional version of literature to make it easier and faster for users to retrieve and use. At the same time, we analyze and calculate the most feasible synthesis route with the highest yield for your reference as below:

synthetic route:

Reference yield: 84.0%

α-ketoglutaric acid sodium salt (22202-68-2) → L-glutamic acid monosodium salt (142-47-2)

Guidance literature:

With ammonium hydroxide; paraquat dichloride; NADP; sodium sulfate; 2-hydroxyethanethiol; for 168h; PAN-immobilized FDR, glutamic dehydrogenase, pH 8.0;

DOI:10.1021/jo00335a078

Reference yield:

L-Pyroglutamic acid (98-79-3) → glutamic acid sodium salt (142-47-2,149-65-5,15383-53-6,16079-50-8,16177-21-2,16690-92-9,21932-17-2,26247-79-0,28223-73-6,30617-64-2,30811-79-1,32221-81-1,32342-59-9,56-86-0)

Guidance literature:

With sodium hydroxide; hydrogen; 5% activated charcoal-supported ruthenium catalyst; In water; at 150 ℃; for 2h; under 103432 Torr;

Reference yield:

C27H29N5O4PRu*2Na(1+)*2F6P(1-) → glutamic acid sodium salt (142-47-2,149-65-5,15383-53-6,16079-50-8,16177-21-2,16690-92-9,21932-17-2,26247-79-0,28223-73-6,30617-64-2,30811-79-1,32221-81-1,32342-59-9,56-86-0)

Guidance literature:

In aq. phosphate buffer; Irradiation;

upstream raw materials:

L-Pyroglutamic acid

α-ketoglutaric acid disodium salt

α-ketoglutaric acid sodium salt

Downstream raw materials:

N-L-γ-glutamyl-L-cysteine

N-ethyl-L-glutamine

N-dodecanoyl-L-glutamic acid

Cu(L-glutamate)

Refernces

• 1、 -. "CAGED COMPOUND, AND MANUFACTURING METHOD AND EXPRESSION METHOD OF CAGED COMPOUND". Paragraph 0166; 0167. . Retrieved 2019/03/01.
• 2、 -. "Process for chemical reaction of amino acids and amides yielding selective conversion products". Page 7-8. . Retrieved 2008/06/13.