74509-14-1 Usage
Description
2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine, also known as Pyrraline, is an N-substituted pyrraline formed via the Maillard reaction of L-lysine with glucose. It is an advanced Maillard product that has been identified in various applications, particularly in the evaluation of heat damage in the manufacturing and storage of enteral formulas and model systems.
Uses
Used in Food Industry:
2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine is used as a heat damage indicator for assessing the quality and safety of enteral formulas and model systems during manufacturing and storage. The presence and content of Pyrraline can provide valuable information about the extent of heat treatment and potential degradation of proteins in these systems.
Used in Research and Development:
2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine is used as a research tool for studying the Maillard reaction and its effects on food proteins. Understanding the formation and properties of Pyrraline can help researchers develop new strategies to control or mitigate the negative effects of heat treatment on food quality and safety.
Check Digit Verification of cas no
The CAS Registry Mumber 74509-14-1 includes 8 digits separated into 3 groups by hyphens. The first part of the number,starting from the left, has 5 digits, 7,4,5,0 and 9 respectively; the second part has 2 digits, 1 and 4 respectively.
Calculate Digit Verification of CAS Registry Number 74509-14:
(7*7)+(6*4)+(5*5)+(4*0)+(3*9)+(2*1)+(1*4)=131
131 % 10 = 1
So 74509-14-1 is a valid CAS Registry Number.
InChI:InChI=1/C12H18N2O4/c13-11(12(17)18)3-1-2-6-14-9(7-15)4-5-10(14)8-16/h4-5,7,11,16H,1-3,6,8,13H2,(H,17,18)/t11-/m0/s1
