| |
| Names | |
|---|---|
| IUPAC name Calcium bis | |
Other names
| |
| Identifiers | |
| CAS Number |
|
| 3D model (JSmol) |
|
| Abbreviations | CDG, CBG |
| Beilstein Reference | 11158966 |
| ChemSpider |
|
| ECHA InfoCard | 100.025.307 
|
| E number | E623 (flavour enhancer) |
| PubChem CID | |
| UNII |
|
| CompTox Dashboard (EPA) |
|
InChI
| |
SMILES
| |
| Properties | |
| Chemical formula | C10H16CaN2O8 |
| Molar mass | 332.322 g·mol |
| Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). Infobox references | |
Calcium diglutamate, sometimes abbreviated CDG and also called calcium biglutamate, is a compound with formula Ca(C5H8NO4)2. It is a calcium acid salt of glutamic acid. CDG is a flavor enhancer (E number E623)—it is the calcium analog of monosodium glutamate (MSG). Because the glutamate is the actual flavor-enhancer, CDG has the same flavor-enhancing properties as MSG but without the increased sodium content. Notably, only the L isomer is used in flavouring as D-glutamate does not have an umami/savoury flavour.
As a soluble source of calcium ions, this chemical is also used as a first-aid treatment for exposure to hydrofluoric acid.
Synthesis and reactions
Calcium di-glutamate can be prepared by reacting calcium carbonate with two molar equivalents of glutamic acid:
- CaCO3 + 2 HOOC(CH2)2CH(NH2)COOH → Ca(OOC(CH2)2CH(NH3)COO)2 + H2O + CO2↑
Concentration of the solution to a syrup under reduced pressure, followed by gradual crystallisation, affords the monohydrate. Structurally, the glutamate anion is zwitterionic, with the amino group protonated (pKa = 9.47) and both carboxylic-acid groups (pKa = 2.10, 4.07) in their deprotonated carboxylate form.
Calcium di-L-glutamate can be used to prepare other glutamates through metathesis with a soluble sulfate, carbonate or hydroxide salt. For example, manganese(II) di-L-glutamate can be prepared through metathesis with manganese(II) sulphate:
- Ca(OOC(CH2)2CH(NH3)COO)2 + MnSO4 → Mn(OOC(CH2)2CH(NH3)COO)2 + CaSO4↓
References
- Ball, P.; Woodward, D.; Beard, T.; Shoobridge, A.; Ferrier, M. (Jun 2002). "Calcium diglutamate improves taste characteristics of lower-salt soup". European Journal of Clinical Nutrition (Free full text). 56 (6): 519–523. doi:10.1038/sj.ejcn.1601343. ISSN 0954-3007. PMID 12032651.
- Kawai, Misako; Sekine-Hayakawa, Yuki; Okiyama, Atsushi; Ninomiya, Yuzo (2012). "Gustatory sensation of L- and D-amino acids in humans". Amino Acids. 43 (6): 2349–2358. doi:10.1007/s00726-012-1315-x. ISSN 0939-4451. PMID 22588481.
- Schiffman, S; Sennewald, K; Gagnon, J (1981). "Comparison of taste qualities and thresholds of D- and L-amino acids". Physiology & Behavior. 27 (1): 51–59. doi:10.1016/0031-9384(81)90298-5. PMID 7267802.
- "First Aid for Chemical and Cleanroom Laboratories". Archived from the original on 2009-04-30. Retrieved 2009-06-10.
- ^ Sakata, Yoshiki; Horikawa, Toshiyuki; Takenouchi, Kuniharu (1963). "Alkaline Earth Salts of Glutamic Acid and Optical Resolution of their Racemic Modifications". Agricultural and Biological Chemistry. 27 (7): 518–525. doi:10.1080/00021369.1963.10858140. ISSN 0002-1369.
- Einspahr, H.; Bugg, C. E. (1979-02-15). "Calcium binding to α-amino acids: the crystal structure of calcium di-L-glutamate tetrahydrate". Acta Crystallographica Section B Structural Crystallography and Crystal Chemistry. 35 (2): 316–321. doi:10.1107/S0567740879003435.
- Devereux, Michael; Jackman, Maura; McCann, Malachy; Casey, Michael (1998). "Preparation and catalase-type activity of manganese(II) amino acid complexes". Polyhedron. 17 (1): 153–158. doi:10.1016/S0277-5387(97)00211-8.
| Calcium compounds | |
|---|---|
| Hydrogen & halogens | |
| Chalcogens | |
| Pnictogens | |
| Group 13 & 14 | |
| Trans metals | |
| Organics | |