glutamic acid
[ gloo-tam-ik ]
/ gluˈtæm ɪk /
noun Biochemistry.
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
Also
glu·ta·min·ic ac·id
[gloo-tuh-min-ik, gloo-] /ˈglu təˈmɪn ɪk, ˌglu-/.
Words nearby glutamic acid
gluonium,
glurge,
gluside,
glut,
glutamate,
glutamic acid,
glutamic-oxaloacetic transaminase,
glutamic-pyruvic transaminase,
glutaminase,
glutamine,
glutaminyl
British Dictionary definitions for glutamic acid
glutamic acid
glutaminic acid (ˌɡluːtəˈmɪnɪk)
/ (ɡluːˈtæmɪk) /
noun
a nonessential amino acid, occurring in proteins, that acts as a neurotransmitter and plays a part in nitrogen metabolism
Medical definitions for glutamic acid
glutamic acid
[ glōō-tăm′ĭk ]
n.
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.
Scientific definitions for glutamic acid
glutamic acid
[ glōō-tăm′ĭk ]
A nonessential amino acid. Chemical formula: C5H9NO4. See more at amino acid.