glutamic acid
[gloo-tam-ik]
- an amino acid, HOOCCH2CH2CH(NH2)COOH, obtained by hydrolysis from wheat gluten and sugar-beet residues, used commercially chiefly in the form of its sodium salt to intensify the flavor of meat or other food. Abbreviation: Glu; Symbol: E
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Also glu·ta·min·ic ac·id [gloo-tuh-min-ik, gloo-] /ˈglu təˈmɪn ɪk, ˌglu-/.
Origin of glutamic acid
Dictionary.com Unabridged
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
glutamic acid
glutaminic acid (ˌɡluːtəˈmɪnɪk)
- a nonessential amino acid, occurring in proteins, that acts as a neurotransmitter and plays a part in nitrogen metabolism
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Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
glutamic acid
(glōō-tăm′ĭk)- A nonessential amino acid occurring widely in plant and animal tissue and having a salt, monosodium glutamate, that is used as a flavor-intensifying seasoning.
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The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
glutamic acid
[glōō-tăm′ĭk]
- A nonessential amino acid. Chemical formula: C5H9NO4. See more at amino acid.
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The American Heritage® Science Dictionary
Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.