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L-glycine is a white to cream crystalline powder, odorless and non-toxic. Soluble in water, almost insoluble in ethanol or ether. It is used in pharmaceutical industry, biochemical testing and organic synthesis. It is an amino acid with the simplest structure in the amino acid series and is not essential for the human body. It has both acidic and alkaline functional groups in the molecule. It can be ionized in water and has strong hydrophilicity, but it is an nonpolar amino acid soluble in polar solvents but insoluble in nonpolar solvents, and has a high boiling point and melting point. Adjusting the acidity and alkalinity of the aqueous solution can cause glycine to have different molecular forms.
What are the physical properties ofL-glycine?
What is the meaning ofL-glycine?
What are the uses of L-glycine?
Appearance and characteristics: white to cream crystalline powder
Density: 1,254 g/cm3
Melting point: 240 ℃ (decomposition)
Water solubility: 25 g/100 ml (25℃)
Stability: Stable. Flammable. Incompatible with strong oxidants.
Storage conditions: 2-8ºC
L-glycine as a whole is a polar molecule (all amino acids are polar), but it is an nonpolar amino acid. This is because the polarity of an amino acid is judged by the nature of its R group, not the entire molecule. The branched glycine chain is a hydrogen atom that classifies it as a hydrocarbon chain that is nonpolar. Although it is easily soluble in water, it is similar to a hydrophobic amino acid.
L-GLYCIN is a white monoclinic or hexagonal crystal or a white crystalline powder, odorless and non-toxic; Soluble in water, almost insoluble in ethanol or ether. Boiling point: 233 ℃, melting point: 240 ℃. It is used in pharmaceutical industry, biochemical testing and organic synthesis. It is the simplest structure in the amino acid series.
L-GLYCIN is a non-essential amino acid for the human body. It has both acidic and alkaline functional groups in the molecule. It can be ionized in water and has strong hydrophilicity. However, it is an nonpolar amino acid. It is soluble in polar solvents, but hardly soluble in non-polar solvents. It also has a high boiling point and melting point. Glycine can have different molecular forms by adjusting the acidity and alkalinity of an aqueous solution.
L-glycine is used as a biochemical reagent for medicines, feed and food additives and as a non-toxic decarburizer in the nitrogen fertilizer industry;
L-glycine can be used in dietary supplements. Mainly for seasoning, etc. used;
L-glycine has a certain inhibitory effect on the reproduction of Bacillus subtilis and Escherichia coli. Therefore, it can be used as a preservative for Surimi products, peanut butter, etc. used with an addition quantity of 1% to 2% ;
L-glycine has an antioxidant effect (due to its metal chelate effect), the addition to cream, cheese and margarine can extend the shelf life by three to four times;
L-glycine can add 2.5% glucose and 0.5% glycine to stabilize lard in baked goods;
Add 0.1% to 0.5% L-glycine to the wheat flour used for quick cooking noodles, which can also play a spicy role;
L-glycine can buffer the taste of table salt and vinegar. Dosage is 0.3.0.7% for salted products and 0.05.0.5% for pickled products.
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