Glycine

Glycine

1.Specification: 98%
2.Appearance: white to gray crystalline powder
3.MOQ:1KG
4.Sample: Available
5.Certificates: COA, Halal, Kosher, ISO22000, cGMP.

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Product Details

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Glycine is a constituent amino acid of endogenous antioxidant glutathione. When the body is severely stressed, it is often supplemented externally, sometimes also called semi-essential amino acid. [1]

Glycine (abbreviated Gly) is also known as aminoacetic acid, and its chemical formula is C2H5NO2.

Solid glycine is white monoclinic or hexagonal crystal or white crystalline powder, odorless and nontoxic [2]; It is soluble in water and almost insoluble in ethanol or diethyl ether. Boiling point: 233℃, melting point: 240℃ (dec.)(lit.). used in pharmaceutical industry, biochemical test and organic synthesis, it is an amino acid with the simplest structure in amino acid series and is not necessary for human body. it has both acidic and basic functional groups in its molecule, can be ionized in water and has strong hydrophilicity. however, it is a nonpolar amino acid, soluble in polar solvent, but hardly soluble in nonpolar solvent. it also has higher boiling point and melting point. it can be made by adjusting the acidity and basicity of aqueous solution.

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Appearance and properties: white to gray crystalline powder

Density: 1.595

Melting point: 240℃ (dec.)(lit.)

Boiling point: 233℃

Flash point: 145℃

Water solubility: 25 g/100 mL (25℃)

Stability: stable.

Storage conditions: 2-8C

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It is used as biochemical reagent, medicine, feed and food additive, and nitrogen fertilizer industry is used as non-toxic decarburization agent.

Nutrition supplement. Mainly used for seasoning and other aspects;

It has certain inhibitory effect on the reproduction of Bacillus subtilis and Escherichia coli. Therefore, it can be used as preservative for minced fish products, peanut butter, etc., with the addition amount of 1% ~ 2%;

Antioxidation (using its metal chelation) added to butter, cheese and margarine can prolong the shelf life by 3-4 times.

In order to stabilize lard in baked food, glucose 2.5% and glycine 0.5% can be added.

Adding 0.1% ~ 0.5% of wheat flour for instant noodle cooking can also play a seasoning role.

It can buffer the taste of salt and vinegar, with the addition amounts of 0.3% ~ 0.7% for salted products and 0.05% ~ 0.5% for acid soaking products.

It can be used as spice according to GB 2760-96.


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