Glutamic Acid: Chemistry, Food Sources and Health Benefits

Dantel M. J. Balcazar (Editor)
Esmeralda A. Reinoso Perez (Editor)

Series: Biochemistry Research Trends, Protein Biochemistry, Synthesis, Structure and Cellular Functions
BISAC: SCI007000

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Volume 10

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Special issue: Resilience in breaking the cycle of children’s environmental health disparities
Edited by I Leslie Rubin, Robert J Geller, Abby Mutic, Benjamin A Gitterman, Nathan Mutic, Wayne Garfinkel, Claire D Coles, Kurt Martinuzzi, and Joav Merrick

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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. (Imprint: Nova Biomedical )

Preface pp. i-x

Self-Organization and Stability of Poly -α-Glutamic Acid (α-PGA) with Cationic Surfactants
(Eleftheria K. Kodona, Eugenia Panou-Pomonis, Philoppos J. Pomonis, Department of Chemistry, University of Ioannina, Ioannina, Greece)
pp. 1-42

Metabolism and Physiology of Glutamate in Chickens
(Vishwajit S. Chowdhury, Mitsuhiro Furuse, Department of Bioresource Sciences, Faculty of Agriculture, Kyushu University, Fukuoka, Japan)
pp. 43-62
Different Roles and Applications of Poly (Glutamic Acid) in the Biomedical Field
(Magdalena Stevanović, Institute of Technical Sciences of the Serbian Academy of Sciences and Arts, Belgrade, Serbia) pp. 63-78

Glutamic Acid in Food and its Thermal Degradation in Acidic Medium
(Giuseppe Montevecchi, Francesca Masino, Andrea Antonelli, Centro di Ricerca Interdipartimentale per il Miglioramento e la Valorizzazione delle Risorse Biologiche Agro-Alimentari BIOGEST-SITEIA, Università degli Studi di Modena e Reggio Emilia, Reggio Emilia, Italy, and others) pp. 79-96

Application of a Natural Biopolymer Poly (y-Glutamic Acid) as a Bioflocculant and Adsorbent for Cationic Dyes and Chemical Mutagens: An Overview
(B. Stephen Inbaraj, B.H. Chen, Department of Food Science, Fu Jen University, Taipei, Taiwan)* pp. 97-146

Biosynthesis of Poly (y-L-Glutamic Acid) and Comparative Studies on the Biodegradability of the y- and a-Enantiomeric Forms of the Poly(Glutamic Acid) by Bacillus Licheniformis NCIMB 11709
(M. Soledad Marqués-Calvo, Jordi Bou, Marta Cerdà-Cuéllar, Departament d’Òptica i Optometria, EUOOT, Universitat Politècnica de Catalunya, Terrassa, Barcelona, Spain, and others)* pp. 147-166

Index pp. 167-177

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