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වෙත පනින්න: සංචලනය, ගවේෂණය

සැකිල්ල:Chembox PubChemසැකිල්ල:Chembox SMILESසැකිල්ල:Chembox ChemSpiderIDසැකිල්ල:Chembox MolarMassසැකිල්ල:Chembox Appearanceසැකිල්ල:Chembox MeltingPtසැකිල්ල:Chembox SolubilityThis page provides supplementary chemical data on [[COMPOUND]].

මොනොසෝඩියම් ග්ලූටමේට්
Monosodium glutamate.svg
IUPAC name
 
Identifiers
CAS number සැකිල්ල:Chembox val fmt
Properties
Molecular formula C5H8NNaO4

පටුන

[සංස්කරණය] Material Safety Data Sheet

The handling of this chemical may incur notable safety precautions. It is highly recommend that you seek the Material Safety Datasheet (MSDS) for this chemical from a reliable source such as SIRI, and follow its directions.

[සංස්කරණය] Structure and properties

Structure and properties
Index of refraction, nD  ?
Abbe number ?
Dielectric constant, εr  ? ε0 at ? °C
Bond strength  ?
Bond length  ?
Bond angle  ?
Magnetic susceptibility  ?

[සංස්කරණය] Thermodynamic properties

Phase behavior
Triple point  ? K (? °C), ? Pa
Critical point  ? K (? °C), ? Pa
Std enthalpy change
of fusion, ΔfusHo		  ? kJ/mol
Std entropy change
of fusion, ΔfusSo		  ? J/(mol·K)
Std enthalpy change
of vaporization, ΔvapHo		  ? kJ/mol
Std entropy change
of vaporization, ΔvapSo		  ? J/(mol·K)
Solid properties
Std enthalpy change
of formation, ΔfHosolid		  ? kJ/mol
Standard molar entropy,
Sosolid		  ? J/(mol K)
Specific heat capacity, cp  ? J/(mol K)
Liquid properties
Std enthalpy change
of formation, ΔfHoliquid		  ? kJ/mol
Standard molar entropy,
Soliquid		  ? J/(mol K)
Specific heat capacity, cp  ? J/(mol K)
Gas properties
Std enthalpy change
of formation, ΔfHogas		  ? kJ/mol
Standard molar entropy,
Sogas		  ? J/(mol K)
Specific heat capacity, cp  ? J/(mol K)

[සංස්කරණය] Spectral data

UV-Vis
λmax  ? nm
Extinction coefficient, ε  ?
IR
Major absorption bands  ? cm−1
NMR
Proton NMR  
Carbon-13 NMR  
Other NMR data  
MS
Masses of
main fragments		  
Except where noted otherwise, data are given for
materials in their standard state
(at 25 °C, 100 kPa)
Infobox references
Crystalline MSG

Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the non-essential amino glutamic acid. It is used as a food additive and is commonly marketed as a flavour enhancer. It has the HS code 29224220 and the E number E621. Trade names of monosodium glutamate include Ajinomoto, Vetsin, and Accent. Contrary to popular belief, it does not contain gluten, and is therefore safe to be eaten by people with Coeliac disease.

Although traditional Asian cuisine had often used seaweed extract, which contains high concentrations of glutamic acid, MSG was not isolated until 1907. MSG was subsequently patented by Ajinomoto Corporation of Japan in 1909. In its pure form, it appears as a white crystalline powder; when dissolved in water or saliva, it rapidly dissociates into sodium cations and glutamate anions (glutamate is the anionic form of glutamic acid, a naturally occurring amino acid).

[සංස්කරණය] Production and chemical properties

MSG is normally obtained by the fermentation of carbohydrates, using bacterial or yeast species from genera such as Brevibacterium, Arthrobacter, Microbacterium, and Corynebacterium. Yields of 100 g/litre can be prepared in this way. From 1909 to the mid 1960s, MSG was prepared by the hydrolysis of wheat gluten, which is roughly 25% glutamic acid. Glutamic acid is one of the least soluble amino acids, which facilitates its purification.[1]

Like the sodium salts of other amino acids, MSG is a stable colourless solid that is degraded by strong oxidizing agents. It exists as enantiomers, but only the naturally occurring L-glutamate form is used as a flavour enhancer.

[සංස්කරණය] Commercialization

The Ajinomoto company was formed to manufacture and market MSG in Japan; the name 'Ajinomoto' means "essence of taste". It was introduced to the United States in 1947 as Ac'cent flavor enhancer.[2]

Modern commercial MSG is produced by fermentation[3] of starch, sugar beets, sugar cane, or molasses. About 1.5 million metric tons were sold in 2001, with 4% annual growth expected.[4] MSG is used commercially as a flavour enhancer. Although once associated with foods in Chinese restaurants, MSG is now often used by many fast food chains and in many foodstuffs, particularly processed foods. [5]

Examples include:

Only the L-glutamate enantiomer has flavour-enhancing properties.[6] Manufactured MSG contains over 99.6% of the naturally predominant L-glutamate form, which is a higher proportion of L-glutamate than found in the free glutamate ions of naturally occurring foods. Fermented products such as soy sauce, steak sauce, and Worcestershire sauce have levels of glutamate similar to foods with added MSG. However, glutamate in these brewed products may have 5% or more of the D-enantiomer.[6]

[සංස්කරණය] Health concerns

ප්‍රධාන ලිපිය: Glutamic acid (flavor)#Research into health effects

MSG as a food ingredient has been the subject of scientifically unsubstantiated health concerns. A report from the Federation of American Societies for Experimental Biology (FASEB) compiled in 1995 on behalf of the FDA concluded that MSG was safe for most people when "eaten at customary levels." However, it also said that, based on anecdotal reports, some people may have an MSG intolerance which causes "MSG symptom complex"—commonly referred to as Chinese restaurant syndrome—and/or a worsening of asthmatic symptoms.[7] Subsequent research found that while large doses of MSG given without food may elicit more symptoms than a placebo in individuals who believe that they react adversely to MSG, the frequency of the responses was low and the responses reported were inconsistent, not reproducible, and were not observed when MSG was given with food.[8] While many people believe that monosodium glutamate (MSG) is the cause of these symptoms, a statistical association has never been demonstrated under controlled conditions, even in studies with people who were convinced that they were sensitive to the compound.[9][10][8][11] Adequately controlling for experimental bias includes a placebo-controlled double-blinded experimental design and the application in capsules because of the strong and unique after-taste of glutamates.[9]

[සංස්කරණය] United States

Monosodium glutamate is one of several forms of glutamic acid found in foods, in large part because glutamic acid is pervasive in nature, being an amino acid. Glutamic acid and its salts can also be present in a wide variety of other additives, including hydrolyzed vegetable proteins, autolyzed yeast, hydrolyzed yeast, yeast extract, soy extracts, and protein isolate, any one of which may appear as "spices" or "natural flavorings." The food additives disodium inosinate and disodium guanylate are usually used along with monosodium glutamate-containing ingredients, and provide a likely indicator of the presence of monosodium glutamate in a product. For this reason, the FDA considers labels such as "No MSG" or "No Added MSG" to be misleading if the food contains ingredients that are sources of free glutamate, such as hydrolyzed protein.[12]

In 1993, the FDA proposed adding the phrase "(contains glutamate)" to the common or usual names of certain protein hydrolysates that contain substantial amounts of glutamate.[12]

[සංස්කරණය] Asia

The INTERMAP Cooperative Research Group conducted a study of 752 healthy Chinese (48.7% women), aged 40–59 years, randomly sampled from three rural villages in north and south China and determined that MSG intake may be positively correlated to BMI (Body Mass Index).[13]

[සංස්කරණය] Australia and New Zealand

Standard 1.2.4 of the Australia and New Zealand Food Standards Code requires the presence of MSG as a food additive to be labeled. The label must bear the food additive class name (e.g. flavour enhancer), followed by either the name of the food additive, MSG, or its International Numbering System (INS) number, 621.

[සංස්කරණය] See also

[සංස්කරණය] References

  1. ↑ Kawakita, Tetsuya; Sano, Chiaki; Shioya, Shigeru; Takehara, Masahiro; Yamaguchi, Shizuko (2005). "Monosodium Glutamate". Ullmann’s Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. DOI:711 10.1002/14356007.a16 711. 
  2. ↑ Sand, Jordan (2005). "A Short History of MSG". Gastronomica 5 (4): pp. 38–49. DOI:10.1525/gfc.2005.5.4.38.
  3. ↑ Production process. Encyclopedia of Amino Acids. Anjimoto Co., Inc.
  4. ↑ http://www.ajinomoto.co.jp/ajinomoto/A-Company/company/zaimu/pdf/fact/food_biz.pdf
  5. ↑ Moskin, Julia, "Yes, MSG, the Secret Behind the Savor", New York Times, 2008-03-05.
  6. ↑ 6.0 6.1 Rundlett, Kimber L, Armstrong, Daniel W (1994). "Evaluation of free D-glutamate in processed foods". Chirality 6 (4): pp. 277–282. DOI:10.1002/chir.530060410.
  7. ↑ http://vm.cfsan.fda.gov/~lrd/msg.html
  8. ↑ 8.0 8.1 Geha RS, Beiser A, Ren C, et al (April 2000). "Review of alleged reaction to monosodium glutamate and outcome of a multicenter double-blind placebo-controlled study". J. Nutr. 130 (4S Suppl): 1058S–62S.
  9. ↑ 9.0 9.1 Tarasoff L., Kelly M.F. (1993). "Monosodium L-glutamate: a double-blind study and review". Food Chem. Toxicol. 31 (12): 1019–1035. DOI:10.1016/0278-6915(93)90012-N.
  10. ↑ Freeman M. (October 2006). "Reconsidering the effects of monosodium glutamate: a literature review". J Am Acad Nurse Pract 18 (10): 482–6. DOI:10.1111/j.1745-7599.2006.00160.x.
  11. ↑ Walker R (October 1999). "The significance of excursions above the ADI. Case study: monosodium glutamate". Regul. Toxicol. Pharmacol. 30 (2 Pt 2): S119–S121. DOI:10.1006/rtph.1999.1337.
  12. ↑ 12.0 12.1 FDA and Monosodium Glutamate (MSG). United States Food and Drug Administration. United States Department of Health and Human Services (1995-08-31).
  13. ↑ He, Ka, Zhao, Liancheng; Daviglus, Martha L; Dyer, Alan R; Van Horn, Linda; Garside, Daniel; Zhu, Linguang; Dongshuang, Guo; Wu, Yangfeng; Zhou, Beifan; Stamler, Jeremiah (August 2008). "Association of monosodium glutamate intake with overweight in Chinese adults: the INTERMAP Study". Obesity 16 (8): pp. 1875–1880. DOI:10.1038/oby.2008.274.

[සංස්කරණය] External links

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