| gluten |
a water-soluble protein found in flour. Kneading flour in bread-making brings out the smooth elastic qualities of the gluten content.
출처: www.cooksrecipes.com/cooking-dictionary/G-search-r...
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| glutamate |
Glutamate is one of the most common amino acids found in nature. It is the main component of many proteins, and is present in most tissues. Glutamate is also produced in the body and plays an essential role in human metabolism. It is a primary excitatory neurotransmitter in the human CNS, L-glutamate is present at a majority of synapses. ...
출처: www.als.net/als101/glossary.asp
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| glutamate |
An excitatory amino acid; also a term for an excitatory amino acid receptor.
출처: www.third-plateau.org/faq/dxm_glossary.shtml
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| gluten |
The viscid substance which gives adhesiveness to dough; an insoluble protein.
출처: www.siebelinstitute.com/brewterms/G.html
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| glutathione |
a tripeptide consisting of residues of glutamic acid, cysteine, and glycine, is known to act as a coenzyme in a few enzymatic reactions, but its importance may lie in its role as a nonspecific reducing agent within the cell. It is hypothesized that glutathione serves to maintain the biological activity of certain proteins by keeping selected cysteine sidechains in the reduced thiol form, thereby not allowing these residues to oxidize and cross-link with one another to form cystine residues. ...
출처: www.bartleby.com/65/co/coenzyme.html
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