(S)-monosodium glutamate, whose structure is shown below, is the active flavour

Question

(S)-monosodium glutamate, whose structure is shown below, is the active flavour enhancer known as MSG. It has specific rotation, [a] , of +24.0 degree. In which of the following ways should the enantiomers of monosodium glutamate differ? Melting point Boiling point Sign of specific rotation Magnitude of specific rotation Solubility in water Ability to enhance flavour in food Absloute configuration What would be the observed rotation if an aqueous solution of (S)-monosodium glutamate of concentration 0.065 g/mL were analyzed at 25 degree C in a polarimeter of tube length 1 dm, using the D line of a sodium lan In a particular reaction, the acid group of (S)-monosodium glutamate was converted to an acid bromide group Would the resulting monosodium glutamate derivative be (S), (R), or a racemate?

Explanation / Answer

The three methods for producing MSG that are most often employed are vegetable proteinhydrolysis, microbial fermentation, and organic synthesis. Obtaining MSG by the hydrolysis of vegetable proteins is the oldest method of production. In this method, waste protein, such as wheat gluten and beet sugar molasses, is placed in water and heated in the presence of an acid. Under these conditions, the peptide bonds

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