MF: C9H11NO2, MW: 165.19.
L-Phenylalanine is colorless to white tabularcrystal or white crystalline powder, slightly special smell and taste bitter, melting point: 283℃, soluble in formic acid easily, soluble in water, indissolvable in ethanol and ether, stable to heat, light and air, unstable to alkali.
1 L-Phenylalanine is one of essential amino acids and limited amino acids, it can be used to make amino acid infusions and comprehensive preparations.
2 It can be added to bakery product, as well as strengthening nutritional function of L-Phenylalanine, it reacts with sugars which can alter the taste of foods.
3 L-Phenylalanine is intermediate which can synthesize some anti-cancer drugs.
4 L-Phenylalanine used to be the main material for producing aspartame.
1 It must be hermetically stored in dark, cool, dry and clean place.
2 Shelf life: 2 years.
3 Please contact local expert for more details according to local law and restrictions.
Phenylalanine (Phe or F) is an α-amino acid with the formula C9H
2. It can be viewed as a benzyl group substituted for the methyl group of alanine, or a phenyl group in place of a terminal hydrogen of alanine. This essential amino acid is classified as neutral, and nonpolar because of the inert and hydrophobic nature of the benzyl side chain. The L-isomer is used to biochemically form proteins, coded for by DNA. The codons for L-phenylalanine are UUU and UUC. Phenylalanine is a precursor for tyrosine; the monoamine neurotransmitters dopamine, norepinephrine (noradrenaline), and epinephrine (adrenaline); and the skin pigment melanin.
Phenylalanine is found naturally in the breast milk of mammals. It is used in the manufacture of food and drink products and sold as a nutritional supplement for its reputed analgesic and antidepressant effects. It is a direct precursor to the neuromodulator phenethylamine, a commonly used dietary supplement. As an essential amino acid, phenylalanine is not synthesized de novo in humans and other animals, who must ingest phenylalanine or phenylalanine-containing proteins.
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