Benders'dictionary of nutrition and food technology

219glyceryl monostearate See fat, superglycerinated.glycine A non-essential amino acid, abbr Gly (G), M r 75.1, pK a2.35, 9.78, codons CGNu. It has a sweet taste (70% of the sweetnessof sucrose) and is sometimes used mixed with saccharin asa sweetener. Known at one time as collagen sugar.glycinin A globulin in soya bean.glycitols See sugar alcohols. Glycitol was used at one time asan alternative name for sorbitol.glycochenodeoxycholic acid The glycine conjugate of chenodeoxycholicacid, one of the bile acids.glycocholic acid The glycine conjugate of cholic acid, one of thebile acids.glycogen The storage carbohydrate in the liver and muscles, abranched polymer of glucose units, with the same structure asamylopectin, and sometimes referred to as animal starch. In anadult there are about 250 g of glycogen in the muscles and 100gin the liver in the fed state. Since glycogen is rapidly broken downto glucose after an animal is killed, meat and animal liver do notcontain glycogen; the only dietary sources are oysters and othershellfish that are eaten virtually alive and contain about 5%glycogen.glycogenesis The synthesis of glycogen from glucose in liver andmuscle after a meal, stimulated by the hormone insulin.glycogenic acid See gluconic acid.glycogenolysis The breakdown of glycogen to glucose for use asa metabolic fuel and to maintain the concentration of bloodglucose in the fasting state. Stimulated by the hormones adrenalineand glucagon.glycogen storage diseases A group of rare genetic diseasescaused by a defect of one or another of the various enzymesinvolved in glycogen synthesis and mobilisation, characterised byexcessive accumulation of glycogen in liver and/or muscle and,in some forms, profound fasting hypoglycaemia.Treatment is byfeeding small frequent meals, rich in carbohydrate.glycolysis The first sequence of reactions in glucose metabolism,leading to the formation of two molecules of pyruvate from eachglucose molecule.glycoproteins Also known as proteoglycans; polysaccharidescovalently bound to a protein, commonly via N- or O-acylglucosamine linkage to the hydroxyl group of serine orthreonine.See also mucopolysaccharides; mucoproteins.glycosides Compounds of a sugar attached to another molecule;called glucosides when glucose is the sugar.glycosuria See glucosuria.