| Product | Amino acid |
| Appearance | White Crystalline Particles |
| Grade | Food Grade |
| Purity | 95% |
| Application | Flavour & Fragrance Intermediates |
| Melting point | 295-300 °C (sub.) (lit.) |
| Boiling point | 213.6±23.0 °C(Predicted) |
| Type | Flavour & Fragrance Intermediates |
| Storage | Cool and dry place |
Introduction
1. White crystal or crystalline powder, odourless, bitter taste. Soluble in water, solubility in water of 8.85% at 25℃. Almost insoluble in ethanol, ether, and acetone. melting point(decomposition point) 315℃, isoelectric point 5.96, [α]25D+28.3 (C = 1-2g/ml, in 5mol/L HCl).
2. L-Valine is a kind of branched-chain amino acid (BCAA). Animals cannot synthesize it by themselves. It must be obtained from the diet to meet their nutritional needs. Therefore L-valine belongs to the essential amino acids.
3. Amino acids are the basic structural unit of protein synthesis and the predecessor of other amines that metabolism needs. They are indispensable materials in our life. At present, it is known that there are 20 to 30 amino acids. Some of them can be synthesized in the human body and are known as non-essential amino acids. And some, called essential amino acids, cannot be synthesized in the human body that should be supplemented from the outside.
Applications
1. L-Valine is an essential amino acid for increased cognitive function and smooth nervous system functioning.
2. L-Valine is also needed for muscle metabolism, tissue repair and the maintenance of a proper nitrogen balance in the body.
3. L-Valine is found in very concentrated levels in muscle tissue
5. L-Valine can be found in soy proteins, meats, peanuts, mushrooms, grain and dairy products (especially cottage cheese).
6. Nutritional supplement.
