L-Glycine Powder

Basic Information

• Chemical Name: Glycine
• Abbreviation: Gly
• Aliases: Aminoacetic Acid
• Chemical Formula: C₂H₅NO₂
• Molecular Weight: 75.067
• CAS Number: 56-40-6
• EINECS Number: 200-272-2

Physical and Chemical Properties

• Appearance: White to off-white crystalline powder
• Odor: Odorless
• Solubility: Easily soluble in water, slightly soluble in pyridine, and practically insoluble in ethanol and ethyl ether
• Density: 1.254 g/cm³
• Melting Point: 232-236°C (decomposition)

Uses

1. Food Industry:
   • Used as a nutritional supplement and food additive for flavoring, maintaining and enhancing food flavors, and eliminating the bitter taste of saccharin.
   • Added to pickled products and acid-cured products as a buffering agent.
   • Has a certain inhibitory effect on the growth of Bacillus subtilis and Escherichia coli, and can be used as a preservative for fish paste products, peanut butter, etc.
   • Antioxidant properties, added to cream, cheese, and margarine to extend shelf life.
2. Pharmaceutical Industry:
   • Used as a component amino acid of endogenous antioxidant glutathione and is often supplemented exogenously during severe stress.
   • Used in pharmaceutical industry, biochemical experiments, and organic synthesis.
3. Other:
   • Used in the nitrogen fertilizer industry as a non-toxic decarbonizer.
   • Has applications in biochemical research.

Synthesis Methods

Synthesis methods for glycine include the Strecker method, Bucherer method, and ammoniation of monochloroacetic acid.

Conclusion

L-Glycine is a non-essential amino acid with a wide range of applications, particularly in the food and pharmaceutical industries. It is easily soluble in water, has a high melting point and boiling point, and can be used as a nutritional supplement and food additive. Additionally, glycine is also used in pharmaceuticals, biochemical experiments, and organic synthesis.