Polyglutamic acid CAS 25513-46-6

Polyglutamic acid (γ-PGA), also known as natto gum and polyglutamic acid, is a water-soluble, biodegradable, non-toxic biopolymer produced by microbial fermentation. γ-PGA polyglutamic acid is a viscous substance that was first discovered in "natto"-fermented soybeans. γ-PGA polyglutamic acid is a special kind of anionic natural polymers that are made up of amidelinkage between α-amino and γ-caboxyl groups. Gamma-PGA polyglutamic acid is a special anionic natural polymer, which is a homo-polyamide composed of α-amino group (α-amino) and γ-carboxy group (γ-caboxyl) by amidelinkage. The molecular weight of Gamma-PGA ranges from 50,000 to 2,000,000 daltons. Its moisturizing and water locking effect is 500 times that of hyaluronic acid. It is mainly used for moisturizing, whitening, anti-bacterial and enhancing skin health. Polyglutamic acid was first found in the highly viscous lassi contained in Japanese natto food (fermented soybeans), referred to as γ-PGA in China, which is a decomposable polymer of high molecular amino acids produced by biopolymerization using natural natto bacteria and glutamic acid through liquid fermentation.