DL-Alanine

Description

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.

The Uses of DL-Alanine

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.

What are the applications of Application

DL-Alanine is a model reagent for development of amino acid racemic resolution