Chinese name: L-methionine
Chinese synonyms: L-γ -methylthio -α -aminobutyric acid; Methionine; L-methionine; L-methionine; L-2-amino-4-methylthio-butyric acid; L-2-amino-4-methyl-mercaptobutyric acid; L-methyl-thio-butyl acid; L-formic acid
English name: L-Methionine
CAS number: 63-68-3
Molecular formula: C5H11NO2S
Molecular weight: 149.21
Product properties:
Colorless or white glossy flake crystal or white crystalline powder. With a slight smell. It tastes slightly bitter. Melting point 280-281 degrees (decomposition). It is unstable to strong acids and can lead to deactivation. Soluble in water (5.6g/100ml,30 ° C), warm dilute ethanol, alkaline solution and dilute inorganic acid. Insoluble in ethanol, almost insoluble in ethyl alcohol.
Product use:
A nutritional supplement. In oats, rye, rice, corn, wheat, peanut powder, soybeans, potatoes, spinach and other plant foods are restricted amino acids. Added to the above foods to improve amino acid balance. The amount required varies with the amount of cystine consumed.
L-methionine is one of the essential amino acids for the growth of livestock animals, is the "skeleton" amino acid of biosynthetic protein, has a strong regulatory effect on animal metabolism, and is widely used in medicine, food, feed and cosmetics and other fields. In medicine, it can be used as the main component of amino acid infusion and complex amino acid, and can also be used to synthesize medicinal vitamins, and can be used to produce liver protection preparations by using its anti-fatty liver effect. In food, for food amino acid strengthening and food health products processing, can be used as a nutritional supplement, because of the special smell, it is only used for fish cake products.