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EP / USP / CP / JP Standard Raw Material CAS?39537-23-0 L-Alanyl-L-Glutamine

EP / USP / CP / JP Standard Raw Material CAS?39537-23-0 L-Alanyl-L-Glutamine

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Negotiable

  • Min.Order :0
  • Purity: 99%

Keywords

L-Alanyl-L-Glutamine CAS?39537-23-0 Raw Material L-Alanyl-L-Glutamine

Quick Details

  • Appearance:White powder
  • Application:Mainly use in pharmaceutical intermediates/medical intermediate/ research purpose
  • PackAge:Aluminum foil bag,fluorinated bottles,carboard drums or as your special request.
  • ProductionCapacity:
  • Storage:Store in cool & dry place. Keep away from strong light Shelf Life2 years when properly stored.
  • Transportation:1) Door to Door Service by DHL/FEDEX/EMS/TNT for package under 45kgs, about 3~7 days delivery. 2) Port to Port Service by Air for package more than 45kgs, about 3~7 days delivery. 3) Port to Port...

Superiority:

1) Provide costomers with "one-stop"packaging service,from research,development,production,export and so on.
2) We have our own R&D and production base,equipped with advanced production equipment and precision testing the Unitef States Pharmacopoeia(USP),the Britis Pharmacopoeia(EP) and other international advanced standards.All products are through the KOSGER,HALAL certification,the ISO quality management system certification and the HACCP certification.
3) More than 12 years of export experience.
4)Competitive price in China market.

Details:

L-alanyl-L-glutamine as the name suggests is a dipeptide made up of the amino acids, alanine and glutamine. L-alanyl-l-glutamine was developed to overcome the issues of stability and solubility associated with free l-glutamine
1. When placed in solution, l-glutamine partially degrades to ammonia and pyroglutamic acid
2. both toxic substances to the body.
The extent of degradation increases with increasing temperature and length of time in solution.
By contrast l-alanyl-l-glutamine is very stable in solution and under high temperatures; it is also stable at low pH.
L-alanyl-l-glutamine does not occur naturally in nature or food. Thus it must be made synthetically.

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