Home Categories Biochemical Engineering L(+)-Glutamic acid
A4609512

L(+)-Glutamic acid , Ultra -pure, ≥99.5%(NT) , 56-86-0

Synonym(s):
L-Glutamic acid;Glu;Heavy carbon and nitrogen isotopes in L-glutamic acid;L-α-Aminoglutaric acid, Glu, L-alpha-Aminoglutaric acid;(S)-2-Aminopentanedioic acid

CAS NO.:56-86-0

Empirical Formula: C5H9NO4

Molecular Weight: 147.13

MDL number: MFCD00002634

EINECS: 200-293-7

Pack Size Price Stock Quantity
100G RMB60.80 In Stock
500G RMB209.60 In Stock
2.5KG RMB573.60 In Stock
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Update time: 2022-07-08

PRODUCT Properties

Melting point: 205 °C (dec.) (lit.)
alpha  32 º (c=10,2N HCl)
Boiling point: 267.21°C (rough estimate)
Density  1.54 g/cm3 at 20 °C
FEMA  3285 | L-GLUTAMIC ACID
refractive index  1.4300 (estimate)
storage temp.  2-8°C
solubility  1 M HCl: 100 mg/mL
form  powder
pka 2.13(at 25℃)
color  White
PH 3.0-3.5 (8.6g/l, H2O, 25℃)
Odor at 100.00 %. mild yeast baked bread
Odor Type yeasty
optical activity [α]20/D +32°, c = 10 in 2 M HCl
Water Solubility  7.5 g/L (20 ºC)
λmax λ: 260 nm Amax: 0.1
λ: 280 nm Amax: 0.1
JECFA Number 1420
Merck  14,4469
BRN  1723801
InChIKey WHUUTDBJXJRKMK-VKHMYHEASA-N
LogP -3.69

Description and Uses

L-Glutamic acid, or L-2-aminopentanedioic acid, is a naturally occurring amino acid of plant and animal proteins. It has a very faint odor reminiscent of yeast or freshly baked bread. It has a mild, somewhat sweet, meat-like taste.
The average glutamic acid content of food proteins is 20 percent. Expressed as glutamic acid per 100 g of the edible portions, medium fat beef contains about 2.65 g of glutamic acid; whole liquid cow milk, 0.82 g; lean pork, 2.16 g; haddock, 2.32 g; peas, 5.58 g; soybeans, 7.01 g; commeal, 1.62 g; and whole grain wheat flour, 4.16 g. In addition, free glutamic acid is present in many vegetables, fish, and meats in small amounts (0. 005 to 0.23 g per 100 g) and as high as 2 g per 100 g in some varieties of cheese. Recent estimates of free amino acids in the milk of various species indicated that the free glutamic acid in human milk is about 0.22 g per 100 mL.
Glutamic acid and its salts are prepared commercially by hydrolysis of gluten (wheat, corn, soybean, sugarbeet protein); by fermentation from glucose-containing raw materials; the racemic acid may be resolved into the d- and ι-isomer by fractional crystallization; from 2 -cyclopentenylamine; by microbial conversion of aketoglutaric acid; or by an alternative method, using Bacillus megatherium-cereus; from fumaric acid using B. pumilus; from starch.
Glutamic acid and the hydrochloride as well as the mono-sodium, -potassium, and -ammonium salts of L-glutamic acid share similar physical properties: they are nearly odorless, white, free-flowing crystalline powders, and except for glutamic acid and glutamic acid hydrochloride, are freely soluble in water. Glutamic acid is slightly soluble and glutamic acid hydrochloride moderately soluble in water. The pH of a saturated solution is about 3.2.

A non-essential amino acid. Its salt form (glutamate) is an important neurotransmitter that plays a key role in long-term potentiation and is important for learning and memory. It is also a key molecu le in cellular metabolism.

Safety

Symbol(GHS) 
GHS07
Signal word  Warning
Hazard statements  H315-H319-H335
Precautionary statements  P261-P271-P280
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  24/25-36-26
WGK Germany  2
RTECS  LZ9700000
10
TSCA  Yes
HS Code  29224200
Toxicity LD50 orally in Rabbit: > 30000 mg/kg

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