DL-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.
DL-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.
Natural constituent of protein in plants and animals; found in apple, beef, carob, pea, soybean, wine and
zucchini
DL-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.
Alanine 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.
ChEBI: 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.
Anthrobacter oxydans HAP-1 hyper produces DL-alanine in a nongrowth-associated manner.
DL-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 Explosibility
Non flammable
1.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
