Keywords

• L(-)-Tryptophan
• EH 121
• l-alpha-Aminoindole-3-propionic acid

Quick Details

• ProName: L-Tryptophane
• CasNo: 73-22-3
• Molecular Formula: C11H12N2O2
• Appearance: White to Almost white powder to crysta...
• Application: L-Tryptophan (Tryptophan) is an essent...
• ProductionCapacity: /
• Purity: 99
• Storage: Seal in a cool, dry and dark place
• LimitNum: 0
• density : 1.4±0.1 g/cm3
• boiling point: 447.9±35.0 °C at 760 mmHg
• melting point : 289-290 °C (dec.)(lit.)
• flash point : 224.7±25.9 °C
• Precise mass: 204.089874
• PSA: 79.11000
• LogP : 1.04

Superiority

Jilin Tianyun New Materials Co., Ltd. is a professional production enterprise that production, processing, and export, mainly engaged in various organic chemicals. The company has a wealth of professional experience, reliable product quality, reasonable prices, and products are exported to countries around the world, which can meet your diverse needs. In our business cooperation with clients, we always adhere to the principle of equality and mutual benefit, and are deeply trusted and recognized by our clients. If you are interested in our company and our products, please feel free to visit our website or contact us directly for more information.We look forward to establishing a long-term stable and win-win business relationship with you.

Details

Characteristics: white to yellowish-white crystals or crystalline powders. Odorless or slightly smelly, slightly bitter. Melting point 289 degrees (decomposition). Coloring is done when the light is long in the light. Coheating with water produces a small amount of indole, such as heating in the presence of sodium hydroxide and copper sulfate, it produces a large amount of indole. Tryptophan and acid are heated in the dark and are more stable. It is easy to decompose when it coexists with other amino acids, sugars, and aldehydes. If no hydrocarbons coexist, it is still stable when heated to 125 degrees with 5mol/L sodium hydroxide. When proteins are broken down with acids, tryptophan is completely broken down, resulting in putrid black. Slightly soluble in (1.1g/100ml, 25 degrees). Soluble in hot water, hot ethanol, dilute hydrochloric acid and alkaline hydroxide solution. It is an essential amino acid.
Use:

1. Nutritional supplements. Tryptophan contained in egg white protein, fish, corn flour, etc., is a limiting amino acid, and the amount is less in grains such as rice. It can be combined with lysine, methionine, and threonine to strengthen amino acids. Adding 0.02% tryptophan and 0.1% lysine to corn products can significantly increase protein titency.

Applications:

(1) Bread, cakes, noodles, macaroni, improve the utilization rate of raw materials, improve taste and flavor. Dosage 0.05.
(2) Aquatic millet products, canned food, dried seaweed, etc., strengthen the tissue, maintain freshness, and enhance the taste (
3) Sauce, tomato sauce, mayonnaise, jam, cream, soy sauce, thickener and stabilizer.
(4) Fruit juices, wines, etc., dispersants.
(5) Ice cream, caramel candy, improve taste and stability.

It is used to fortify food and make feed additives to improve the utilization rate of plant protein has an important role, it is the three major feed amino acids after methionine and lysine.