羟脯氨酸生产厂家富阳东辰生物工程是一家羟脯氨酸生产企业,主营羟基脯氨酸,提供羟脯氨酸与脯氨酸价格、报价业务!

— 新闻中心 —

  • 脯氨酸生产厂家批发供应
  • 本站编辑:浙江省富阳东辰生物工程有限公司发布日期:2018-06-20 10:27 浏览次数:

中文名称: L-羟基脯氨酸

中文别名: L-羟基脯氨酸;反式-4-羟基-L-脯氨酸,L-羟脯氨酸

英文名称: H-Hyp-OH

英文别名: L-Hydroxyproline;trans-4-Hydroxy-L-proline

纯度: ≥99%

CAS号: 51-35-4

分子式: C5H9NO3

分子量: 131.10

增味剂;营养强化剂。香味料。主要用于果汁、清凉饮料、营养饮料等;用作生化试剂。

在胶原蛋白中P-Hyp含量是决定其品质高低的标准。国际通用评判标准是P-hyp占胶原蛋白的比值,数值越接近13%人体皮肤及骨骼吸收转化率越高,品质就更佳。更好的帮助体内胶原蛋白的重建及弹性蛋白的再生和更新。

学名:吡咯烷酮羧酸。

一种环状的亚氨基酸,在组成蛋白质的常见20种氨基酸中*的亚氨基酸。在肽链中有其特殊的作用,易于形成顺式的肽键,不利于α螺旋的形成等。符号:P。应用学科:生物化学与分子生物学(一级学科);氨基酸、多肽与蛋白质

脯氨酸(Pro)是植物蛋白质的组分之一,并可以游离状态广泛存在于植物体中。

中文名:脯氨酸

英文名:proline

英文缩写:P,Pro

CAS号:145-85-3

化学式:C5H9NO2

摩尔质量:115.13g/mol

β-吡咯烷基-α-羧酸与一般α-氨基酸不同,没有自由的α-氨基,它是一种α-亚氨基酸,,后者可以看成是α-氨基酸的侧链取代了自身氨基上的一个氢原子而形成的杂环结构。组成蛋白质的常见氨基酸之一。

理化性质

物理性质

外观与性状:白色结晶或结晶性粉末或无色针状结晶,含一个结晶水。微臭,味微甜。

熔点:210-220 °C

比旋度:-84.5°至-86.0°。

潮解性:有潮解性。

溶解性:该品在水中易溶,在乙醇中溶解,难溶于丙酮和氯仿在乙醚或正丁醇中不溶。

储存:遮光,密封保存。

等电点(pI):6.30

化学性质

可从乙醇/乙醚中得到无色针状结晶,从水中得到斜方晶,有强甜味,与水合茚三酮试液反应呈黄色,但被冰醋酸酸化后呈红色,与硫氰酸铵反应产生难溶性盐。[1]

注*:其中N的化合价为+5。

极性

脯氨酸从整个分子结构来看是极性分子,但属于非极性氨基酸。这是因为氨基酸极性的判断根据为侧链的性质而非整个氨基酸分子。现实中存在许多像这样的是极性分子的非极性氨基酸。

2-1P5161A106.jpg

Chinese Name: L- hydroxyproline

Chinese alias: L- hydroxyproline, trans -4- hydroxy -L- proline, L- hydroxyproline

English Name: H-Hyp-OH

English alias: L-Hydroxyproline; trans-4-Hydroxy-L-proline

Purity: more than 99%

CAS: 51-35-4

Molecular formula: C5H9NO3

Molecular weight: 131.10

A flavoring agent; a nutritional fortifier. Fragrance material. It is mainly used for fruit juice, refreshing drinks, nutritional drinks, etc., and is used as biochemical reagent.

The content of P-Hyp in collagen is the criterion for its quality. The international standard is the ratio of P-hyp to collagen. The closer the value is to 13%, the higher the absorption and transformation rate of human skin and bones is, the better the quality will be. Better help in the reconstruction of collagen in vivo and the regeneration and renewal of elastin.

The name of the study: pyrrolidone carboxylic acid.

A cyclic amino acid, a subamino acid in 20 common amino acids that make up proteins. It has a special role in the peptide chain, which is easy to form cis peptide bonds, which is not conducive to the formation of alpha helices. Symbol: P. Applied disciplines: biochemistry and Molecular Biology (first level); amino acids, peptides and proteins.

Proline (Pro) is one of the components of plant protein and can be widely distributed in plants.

Chinese Name: proline

English Name: proline

English abbreviations: P, Pro

CAS: 145-85-3

Chemical formula: C5H9NO2

Mole mass: 115.13g/mol

The beta pyrrolidone alpha carboxylic acid is different from the ordinary alpha amino acid and has no free alpha amino group. It is an alpha subamino acid, and the latter can be regarded as a heterocyclic structure formed by the side chain of the alpha amino acid instead of a hydrogen atom on its own amino group. One of the common amino acids that constitute a protein.

Physicochemical properties

Physical property

Appearance and character: white crystalline or crystalline powder or colorless needle like crystal, containing a crystalline water. Slightly smelly and slightly sweet.

Melting point: 210-220 C

Ratio rotation: -84.5 to -86.0 degrees.

Deliquescence: deliquescence.

Solubility: This product is soluble in water, dissolved in ethanol, insoluble in acetone and chloroform in insoluble ether or n-butanol.

Storage: shading, sealed and preserved.

Isoelectric point (pI): 6.30

Chemical property

The colorless acicular crystallization can be obtained from ethanol / ether, and the obliquely square crystal is obtained from the water. It has strong sweet taste and yellow reaction with the hydrated three ketone, but it is red after acidification of glacial acetic acid and produces insoluble salts with ammonium thiocyanate. [1]

Note: the valence of N is +5.

Polarity

Proline is a polar molecule from the whole molecular structure, but it belongs to nonpolar amino acids. This is because the judgement of the polarity of amino acids is based on the properties of the side chain rather than the whole amino acid molecule. There are many non-polar amino acids like polar molecules in reality.