| Product | Amino acid |
| Other Names | L-Valine |
| Appearance | White crystalline powder |
| Application | Flavour & Fragrance Intermediates |
| Boiling point | 213.6±23.0 °C(Predicted) |
| Melting point | 295-300 °C (sub.) (lit.) |
| Density | 1.23% |
| Refractive index | 28 ° (C=8, HCl) |
| PH | 5.5-6.5 (100g/l, H2O, 20℃) |
| MOQ | 25kg |
| Shelf Life | 24 Months |
| Storage conditions | Cold Dry Place |
Introduction:
1.White crystal or crystalline powder, odorless, bitter taste. Soluble in water, solubility in water of 8.85% at 25℃. Almost insoluble in ethanol, ether, 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 acids (BCAA). Animal cannot synthesize it by itself. 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, which 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.
Application:
Mammal cells need twelve essential amino acids:
1.L-arginine, L-cystine, L-histidine, L-leucine, L-isoleucine, L-lysine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, L-tyrosine, L-valine. These amino acids are all laevoisomer, and some non-essential amino acids of dextroisomer may have inhibitory effect on cultured cells.
2.L-amino acids can easier to be absorbed than D-amino acids. And the absorption of D, L-methionine has no difference. There is competition between the body transport of amino acids. The transporting of an amino acid can be suppressed by the presence of another amino acid. For example, L-valine and L-methionine can inhibit the absorption of L-leucine. Excessive lysine in dietary
can inhibit the absorption of arginine. High concentration (100mM) of
3.L-valine has no effect on the absorption of L-methionine. Because it can be transported through another route.
