DL-Alanine

DL-Alanine Basic information
Product Name:DL-Alanine
Synonyms:(R,S)-2-Amino-propionicacid;(r,s)-alanine;ALANINE, alpha;DL-Alanine 0.1;DL-Alanine Vetec(TM) reagent grade, 98%;DL-Alanine ,98.5%;DL-Alanine, 99% 100GR;DL-2-Aminopropionic Acid H-DL-Ala-OH
CAS:302-72-7
MF:C3H7NO2
MW:89.09
EINECS:206-126-4
Product Categories:alanine;amino acid;Amino Acids;Alanine [Ala, A];bio-chemical;chemicals;alpha-Amino Acids;Biochemistry;Amino Acids;food additive;food additives;food flavor;organic acids;amino;pharmaceutical intermediate;sweetener
Mol File:302-72-7.mol
DL-Alanine Structure
DL-Alanine Chemical Properties
Melting point 289 °C (dec.) (lit.)
Boiling point 212.9±23.0 °C(Predicted)
density 1,424 g/cm3
refractive index 1.4650 (estimate)
FEMA 3818 | DL-ALANINE
storage temp. Keep in dark place,Inert atmosphere,Room temperature
solubility H2O: soluble
form Crystals or Crystalline Powder
pkapK1 2.35; pK2 9.87(at 25℃)
color White
Odorat 100.00 %. odorless
Odor Typeodorless
Water Solubility 156 g/L (20 ºC)
Merck 14,204
JECFA Number1437
BRN 635807
Stability:Stable. Incompatible with strong oxidizing agents.
LogP-2.85 at 25℃
CAS DataBase Reference302-72-7(CAS DataBase Reference)
NIST Chemistry ReferenceDL-Alanine(302-72-7)
EPA Substance Registry SystemAlanine (302-72-7)
Safety Information
Hazard Codes Xi
Risk Statements 36/37/38
Safety Statements 22-24/25-36-26
WGK Germany 3
RTECS AY2980000
TSCA Yes
HS Code 29224995
MSDS Information
ProviderLanguage
DL-Alanine English
ACROS English
SigmaAldrich English
ALFA English
DL-Alanine Usage And Synthesis
DescriptionDL-Alanine is the racemic modification of alanine, which si a non-essential amino acid that occurs in high levels in its free state in plasma. DL-Alanine is a colorless to white needle crystal or crystalline powder that is odorless and has a peculiarly sweet taste. It begins to sublime above 200℃ and the melting point is 297℃ (decomposition). It dissolves readily in water(25℃, 17%), slightly in ethanol and insoluble in ether. DL-Alanine is mainly used in food processing industry for nutritional supplements and seasoning, and also used in pharmaceutical industry. DL-alanine could enhance the effect of chemical seasoning sauce. Wiith a special sweet taste, DL-Alanine can improve the artificial sweetener, the acidity of organic acid and the flavor of vinegar. With sour, DL-Alanine could make salt fast tasty, to improve the effect of pickled vegetables and pichles. It could shorten the curing time and improve the flavor. As sour correction agent and buffer in synthesis of wine and drink, DL-Alanine could prevent foaming wine aging and reduce the smell of yeast. With antioxidant properties, DL-Alanine could be used in a vatiety of food processing, such as oil, egg yolk sauce, grains, soy sauce dipping food, rice bran preservend food.
Chemical PropertiesDL-Alanine is a colorless to white odorless needle crystal or crystalline powder with a sweet taste. Taste threshold 0.06%. Those recrystallized from water-ethanol liquid are orthorhombic crystals, and those recrystallized from water are needle crystals or crystalline powders. The PH value of 5% aqueous solution is 5.5~7.0. It melts and decomposes at about 295~300°C. Chemical properties is stable. In case of nitrous acid, it can be transformed into L-lactic acid. Soluble in water (16.72g/100ml, 25°C). Slightly soluble in ethanol. No optical activity.
OccurrenceNatural constituent of protein in plants and animals; found in apple, beef, carob, pea, soybean, wine and zucchini
UsesDL-Alanine is used in mixed ligand (chelate) studies with transition metals such as Cu(II), Zn(ll) and Cd(ll). It is a functional component in the alanine cycle which regulates the level of alanine aminotransferases which can be used as a diagnostic tool to predict type II diabetes. It is used as a model reagent for development of amino acid racemic resolution techniques.
UsesAlanine is an amino acid that occurs naturally in nature. It is a functional component in the alanine cycle which regulates the level of alanine aminotransferases which can be used as a diagnostic too l to predict type II diabetes.
DefinitionChEBI: DL-Alanine is an alpha-amino acid that consists of propionic acid bearing an amino substituent at position 2. It has a role as a fundamental metabolite. It is functionally related to a propionic acid. It is a conjugate base of an alaninium. It is a conjugate acid of an alaninate. It is a tautomer of an alanine zwitterion.
PreparationAnthrobacter oxydans HAP-1 hyper produces DL-alanine in a nongrowth-associated manner.
Biological FunctionsDL-Alanine is a non-essential amino acid that occurs in high levels in its free state in plasma. It is produced from pyruvate by transamination. It is involved in sugar and acid metabolism, increases immunity, and provides energy for muscle tissue, Brain, and the central nervous system.
Flammability and ExplosibilityNonflammable
References1.https://www.ncbi.nlm.nih.gov/mesh/68000409
2.https://www.ulprospector.com/en/na/Food/Detail/16049/381925/DL-Alanine
3.http://www.sinogel.com/products_detail_en/id/3.html
4.http://www.hugestone-china.com/product_detail/id/63.html
Phenprobamate Ethyl 2-(Chlorosulfonyl)acetate 1-Amino-1-cyclohexanecarboxylic acid Nalpha-Cbz-L-Arginine EC 2.6.1.2 DL-Phenylalanine DL-Malic acid L-Alanine Folic acid Glycine L-Alanine Methyl L-tyrosinate Cycloleucine DL-3-(4-Fluorophenyl)alanine D-Alanine phosphoric acid DL-Alanine CHLOROACETYL-L-TYROSINE

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