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Glutamic acid : chemistry, food sources and health benefits / Dantel M.J. Balcazar and Esmeralda A. Reinoso Perez, editors.
- Format:
- Book
- Series:
- Biochemistry research trends series.
- Protein science and engineering.
- Biochemistry research trends
- Protein science and engineering
- Language:
- English
- Subjects (All):
- Glutamic acid--Metabolism.
- Glutamic acid.
- Glutamic acid--Physiological effect.
- Physical Description:
- 1 online resource (189 p.)
- Place of Publication:
- Hauppauge, N.Y. : Nova Science Publishers, c2013.
- Language Note:
- English
- Summary:
- Poly (y-glutamic acid), a novel polyanionic and multifunctional macromolecule synthesized by Bacillus species, has attracted considerable attention because of its eco-friendly, biodegradable and biocompatible characteristics. Recently, its application in a wide range of fields such as food, agriculture, medicine, hygiene, cosmetics and the environment has been explored. This book discusses the chemistry, food sources and health benefits of glutamic acid. Topics include the self-organization and stability of poly a-glutamic acid with cationic surfactants; metabolism and physiology of glutamate in chickens; different roles and applications of glutamic acid in the biomedical field; glutamic acid in food and its thermal degradation in acidic medium; application of a natural biopolymer poly (y- glutamic acid) as a bioflocculant and adsorbent for cationic dyes and chemical mutagens; and biodegradability of the y- and a-enantiomeric forms of the poly (glutamic acid) by bacillus licheniformis NCIMB 11709.
- Notes:
- "Nova biomedical."
- Includes bibliographical references and index.
- Description based on print version record and CIP data provided by publisher.
- ISBN:
- 1-62257-270-X
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