56-86-0 L-Glutamic acid

Superiority:

Product Name: L-Glutamic acid
Synonyms: L-GLUTAMIC ACID extrapure;(S)-2-Aminopentanedioic acid, Acidum glutamicum, Glu;(S)-2-Aminopentanedioic acid, Glu;L-Glutamic acid,(S)-2-Aminopentanedioic acid, Acidum glutamicum, Glu;L-Glutamic acid,(S)-2-Aminopentanedioic acid, Glu;L-Glutamic acid, extra pure, Ph Eur, FCC;Glutamic Acid (200 mg);L-GLUTAMIC ACIDRESEARCH GRADE
CAS: 56-86-0
MF: C5H9NO4
MW: 147.13
EINECS: 200-293-7
Product Categories: Glutamate;fine chemicals;glutamic acid;amino acid;bio-chemical;chemicals;food additive;food additives;nutritional supplement;organic acids;pharmaceutical intermediate;Amino Acids & Derivatives;Intermediates & Fine Chemicals;Pharmaceuticals;Nutritional Supplements;Amino Acids;Chiral Compound;Glutamate receptor;amino;alpha-Amino Acids;Amino Acids;Biochemistry;for Resolution of Bases;Optical Resolution;Synthetic Organic Chemistry;Amino acids series;chiral;Glutamic acid [Glu, E];Amino Acids and Derivatives;Food & Feed ADDITIVES
Mol File: 56-86-0.mol

L-Glutamic acid Chemical Properties
Melting point  205 °C (dec.)(lit.)
alpha  32 º (c=10,2N HCl)
Boiling point  267.21°C (rough estimate)
density  1.538
FEMA  3285 | L-GLUTAMIC ACID
refractive index  1.4300 (estimate)
storage temp.  Store at RT.
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℃)
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
CAS DataBase Reference 56-86-0(CAS DataBase Reference)
NIST Chemistry Reference L-Glutamic acid(56-86-0)
EPA Substance Registry System L-Glutamic acid (56-86-0)
Safety Information
Hazard Codes  Xi
Risk Statements  36/37/38
Safety Statements  24/25-36-26
WGK Germany  2
RTECS  LZ9700000
F  10
TSCA  Yes
HS Code  29224200
Toxicity LD50 orally in Rabbit: > 30000 mg/kg

L-Glutamic acid Usage And Synthesis
One of the 20 kinds of common amino acid Glutamate is one of the 20 common α-amino acids constituting the protein. It acts as the precursor of biosynthesis of glutamine, proline and arginine. It is divided into three forms including L-handed, right-handed and racemic body. The left handed is L-glutamate which is the coding amino acid participating in protein synthesis and is a kind of non-essential mammalian amino acids, and can be converted from glucose inside the body. At room temperature, it is a white or colorless flaky crystal, slightly acidic, and is non-toxic. It is slightly soluble in cold water but easily soluble in hot water and almost insoluble in ether, acetone and acetic acid as well as in ethanol and methanol. It undergoes sublimation at 200 ℃ and decomposed at 247 ℃-249 ℃ with a density of 1.538g/cm3 and optical rotation being + 37-+ 38.9 (25 ℃). L-glutamate has wide applications. It is a kind of drug can be used for treating hepatic coma. It can also be used to produce MSG (monosodium glutamate), research food additives, spices and also used for biochemistry studies. The production of glutamate is based on the microbial fermentation using carbohydrate as the raw material and applying "Isoelectric point extraction" plus "ion exchange resin" for separate it.
Glutamate is ubiquitous in nature. Glutamate salt is distributed in a variety of food as well as in human body. It is both a kind of amino acid constituting protein or peptide and free amino acids. Its L-amino acids form has delicious taste.
Glutamate was first discovered by Rizzo Johnson in 1856. It is a colorless crystal with good flavor and is slightly soluble in water and soluble in hydrochloric acid solution. It has an isoelectric point of 3.22. It is presented a large number of proteins in the grain. Its content in animal brain is also high. Glutamate plays an important role in the protein metabolism in vivo and participates in many important biochemical reactions of animals, plants as well as microorganisms.