Feed Additive Dl-Methioniner CAS 59-51-8 Methioniner Amino Acid

• Certification: ISO
• Assay Method: HPLC
• Application: Health Care Products, Medicine
• State: Powder
• Transport Package: Drum/Carton/Bag
• Specification: 99%
• Model NO.: 98.5%
• Trademark: QINGYA
• Origin: China
• HS Code: 1302199099
• Production Capacity: 1000kg

Product Description

Product physical and chemical properties

Product Name: DL-Methioniner 

CAS:59-51-8 

EINECS No.: 200-432-1

Molecular formula:C5H11O2NS 

Molecular weight:149.211

Product specifications: 99%

Detection method: /

Melting point: 270 -273 ºC

Boiling point:306.9 ºC

Flash point:139.4 ºC

Refractive index: /

Physical properties: Light Beige to Dark Brown powder 

Solubility:Soluble in hot water, ethanol and ethyl acetate, slightly soluble in ether, insoluble in benzene and petroleum ether

DL-Methioniner  Description :
Methionine, an organic compound, is one of the essential amino acids that make up the human body, with the molecular formula C5H11O2NS, has a cyclic nature and is involved in protein synthesis.
Because it cannot be produced in the body itself, it must be obtained externally. If methionine is deficient it will lead to the blockage of protein synthesis in the body, causing damage to the organism. Excessive oxidation of membrane lipids caused by oxygen free radicals in the body is responsible for many types of damage to the organism. Lipid peroxidation damages primary and secondary lysosomal membranes, releasing the acid phosphatase contained in the lysosomes as a hydrolytic enzyme, causing damage to important organelles such as cellular and mitochondrial membranes, and methionine fights against these damages through a variety of pathways.

DL-Methioniner  main application:

Mainly used as a nutritional supplement. It has the same physiological effect as L-type methionine, but the price is low (L-type is made from DL-type), so DL-methionine is generally used. It is a restricted amino acid in plant foods such as oats, rye, rice, corn, wheat, peanut flour, soybeans, potatoes and spinach. It is added to the above foods to improve amino acid balance. Requirements vary with cystine intake. The requirement for adult men is 1.1g/d.
The taste of sea urchin is related to methionine, the sweet taste of sea urchin is related to glycine and alanine, the bitter taste is related to valine, and the fresh taste is related to glutamic acid, etc. Therefore, these amino acids can be formulated into flavoring agents.
It is also used in amino acid infusion and comprehensive amino acid preparation.