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2013-05-25 19:15:38
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A glicina (do grego glykos, "doce", nome devido ao seu sabor adocicado) é um dos aminoácidos codificados pelo código genético, sendo portanto um dos componentes das proteínas dos seres vivos. É codificado pelos codões GGU, GGC, GGA e GGG. Devido à sua simplicidade estrutural, este aminoácido tende a ser conservado evolucionariamente em proteínas como o citocromo c, a mioglobina e a hemoglobina. A glicina é o único aminoácido que não apresenta actividade óptica. More information...

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  • Monosodium glutamate, also known as sodium glutamate and MSG, is a sodium salt of the naturally occurring non-essential amino acid 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.
    http://commons.wikipedia.org/wiki/File:Monosodium_glutamate_crystals.jpg
  • Umami, popularly referred to as savoriness, has been proposed as one of the basic tastes sensed by specialized receptor cells present on the human and animal tongue. Umami is a loanword from Japanese meaning "flavor" or "taste" (noun). In English, however, "brothy", "meaty", or "savory" have been proposed as alternative translations.
    http://commons.wikipedia.org/wiki/File:Achiote_paste_ingredients.jpg
  • Glutamic acid (abbreviated as Glu or E) is one of the 20 proteinogenic amino acids, and its codons are GAA and GAG. It is a non-essential amino acid. The carboxylate anions and salts of glutamic acid are known as glutamates.
    http://commons.wikipedia.org/wiki/File:L-glutamic-acid-3D-sticks2.png
  • Disodium inosinate (E631), chemical formula C10H11N2Na2O8P, is the disodium salt of inosinic acid. It is a food additive often found in instant noodles, potato chips, and a variety of other snacks. It is used as a flavor enhancer, in synergy with monosodium glutamate (also known as MSG; the sodium salt of glutamic acid) to provide the umami taste. It is mainly found in animals like pigs and fish.
    http://commons.wikipedia.org/wiki/File:Disodium_inosinate.png
  • Disodium guanylate, also known as sodium 5'-guanylate and disodium 5'-guanylate, is a natural disodium salt of the flavor enhancer guanosine monophosphate (GMP). Disodium guanylate is a food additive with the E number E627. It is commonly used in conjunction with glutamic acid.
    http://commons.wikipedia.org/wiki/File:Disodium_guanylate.png
  • Guanosine monophosphate, also known as 5'-guanidylic acid or guanylic acid and abbreviated GMP, is a nucleotide that is found in RNA. It is an ester of phosphoric acid with the nucleoside guanosine. GMP consists of the phosphate group, the pentose sugar ribose, and the nucleobase guanine. Guanosine monophosphate is produced from dried fish or dried seaweed.
    http://commons.wikipedia.org/wiki/File:GMP_chemical_structure.png
  • Inosinic acid or inosine monophosphate (IMP) is a nucleotide monophosphate. Inosinic acid is important in metabolism. It is the ribonucleotide of hypoxanthine and the first nucleotide formed during the synthesis of purine. It is formed by the deamination of adenosine monophosphate, and is hydrolysed from inosine. Important derivatives of inosinic acid include purine nucleotides found in nucleic acids and adenosine triphosphate, which is used to store chemical energy in muscle and other tissues.
  • Ethyl maltol is an organic compound that is common flavourant in some confectionaries. It is related to the more common flavorant maltol by replacement of the methyl group by an ethyl group. It is a white solid with a sweet smell that can be described as caramalized sugar and cooked fruit. The conjugate base derived from ethylmaltol, again like maltol, has a high affinity for iron, forming a red coordination complex. In such compounds, the heterocycle is a bidentate ligand.
    http://commons.wikipedia.org/wiki/File:Pyridine_structure.png
  • Maltol is a naturally occurring organic compound that is used primarily as a flavor enhancer. It is found in the bark of larch tree, in pine needles, and in roasted malt (from which it gets its name). It is a white crystalline powder that is soluble in hot water, chloroform, and other polar solvents. Because it has the odor of caramel, maltol is used to impart a sweet aroma to fragrances.
    http://commons.wikipedia.org/wiki/File:Maltol.png
  • Disodium 5'-ribonucleotides, E number E635, are flavor enhancers which are synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods.

 

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