Pronunciation: (glOO-tam'ik), [key] Biochem.
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. Abbr.: Glu; Symbol: E Also,glu'ta•min'ic ac'idPronunciation: (glOO'tu-min'ik, glOO"-). [key]
Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.