Amino Acids Constituent Protein Biological Basis AA Regulate Metabolism Catalysis

• Customization: Available
• Type: Glutamine
• Chemical Character: Food Additives
• Model NO.: 99%
• Appearance: Powder
• Transport Package: 1kg/Bag 25kg/Drum
• Specification: 99%
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 5000kg/Months

Product Description

Physical and chemical properties of product

Product Name: Amino Acids 

CAS:520-33-2

EINECS NO.:208-290-2

Plant source:Rutaceae citrus is a young fruit

molecular weight:304.27

Molecular formula:RCH(NH₂)COOH

Product specifications:99%

Detection method: HPLC

Density: / g/cm³

Melting point:Over 200ºC

Boiling point:/

Optical rotation: /

Flash point:/

Refractive index:/

Vapor pressure: /

Physical properties: White powder.

Solubility: Amino acids are generally soluble in water, acid solutions and alkali solutions, and are insoluble or slightly soluble in organic solvents such as ethanol or ether. The solubility of amino acids in water varies greatly. For example, tyrosine has the smallest solubility. At 25°C, only 0.045g of tyrosine is dissolved in 100g of water, but the solubility of tyrosine is greater in hot water. Lysine and arginine often exist in the form of hydrochlorides because they are highly soluble in water and difficult to crystallize due to deliquescence.

Preservation method: Store 2-8°C in a cool, dry, well-ventilated warehouse. Keep away from fire and heat. Keep out of direct sunlight. The package is sealed. It should be stored separately from acids and edible chemicals, and should not be mixed. The storage area should be equipped with suitable materials to contain leaks and avoid contact with oxides.

 

Physical properties 
Amino acids are usually colorless crystals with melting points exceeding 200°C, which is much higher than the melting points of general organic compounds.
α-amino acids have four different tastes: sour, sweet, bitter, and umami.
Monosodium glutamate and glycine are the most commonly used umami seasonings. Amino acids are generally soluble in water, acid solutions and alkali solutions, and are insoluble or slightly soluble in organic solvents such as ethanol or ether. The solubility of amino acids in water varies greatly. For example, tyrosine has the smallest solubility. At 25°C, only 0.045g of tyrosine is dissolved in 100g of water, but the solubility of tyrosine is greater in hot water.
Lysine and arginine often exist in the form of hydrochlorides because they are highly soluble in water and difficult to crystallize due to deliquescence.
(1) Shade and color:
Various common amino acids tend to form colorless crystals, and the crystal shapes vary depending on the structure of the amino acids. For example, L-glutamic acid has a tetragonal columnar crystal, while D-glutamic acid has a rhombic flake crystal.
(2) Melting point:
The melting point of amino acid crystals is relatively high, generally between 200 and 300°C. Many amino acids will decompose into amines and CO2 when they reach or approach the melting point.
(3) Solubility:
Most amino acids are soluble in water. The solubility of different amino acids in water is different. For example, the solubility of lysine, arginine, and proline is relatively large, while the solubility of tyrosine, cysteine, and histidine is very small. Various amino acids are soluble in strong bases and acids. But amino acids are insoluble or slightly soluble in ethanol.
(4) Taste:
Amino acids and their derivatives have a certain taste, such as sour, sweet, bitter, salty, etc. The type of taste is related to the type and three-dimensional structure of amino acids. In terms of three-dimensional structure, generally speaking, D-amino acids have a sweet taste, and their sweetness intensity is higher than that of the corresponding L-amino acids.

 

Similar to hydroxy acids, amino acids can be divided into α-, β-, γ-, w-... Amino acids, but the amino acids obtained after protein hydrolysis are all α-amino acids or imino acids, and there are only twenty-two types, including glycine, alanine, valine, leucine, isoleucine, and methionine Acid (methionine), proline, tryptophan, serine, tyrosine, cysteine, phenylalanine, asparagine, glutamine, threonine, aspartic acid, glutamic acid, Lysine, arginine, histidine, selenocysteine, and pyrrolysine (found only in a few bacteria) are the basic building blocks of proteins.