Review of Arginine pyroglutamate
Nowadays, the food science and technology become more and more develop, the scientists always try to find the new compound that can enhance the flavor of the food base on the customer demand. Belong to this reason, the scientists of an Australian branch of Campbell’s Soup company want to evaluate the compound arginine pyroglutamate that Senomyx (San Diego based Biotechnology Company) screening suggests may have a food application to enhance savory flavor. II. Discussion:
Arginine pyroglutamate is a pyroglutamic salt of arginine that delivery form of pyroglutamate. Pyroglutamate is the basic form of pyroglumatic acid (Pyroglutamic acid is a cyclized derivative of L-glutamic acid) and it can be found in small portions in the body. It is considered as an uncommon amino acid derivative and it especially serves an important role in the nervous system, specifically in the proper functioning of the brain. In addition, the term “savory” is one that readily understood, but difficult to define. Chambers Concise 20th Century Dictionary defines it as “of good savor or relish; appetizing, salty, piquant or spiced (opp. to sweet)”. In some case, savory flavor can be use as umami or meat taste. Monosodium glutamate is belonged to savory group. Recent literature cites an extensive range of other organic compounds as taste active components of mixtures shown to give the umami taste effect that can replace as a food enhancer. Pyroglutamic acid is also one in this. Arginine pyroglutamate is a white, srytallize powder, high solubility in water, high melting point. Food sources arginine pyroglutamate are whole-wheat, nuts, seeds, peanuts, brown rice, popcorn, soy, raisins, chocolate, carob. Beside that, arginine pyroglutamate has a sour taste. These are several most common effects of arginine pyroglutamate occur in the body when we take. The first is the improvement of the brain's cognitive function. After oral...
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