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CAS No. 72-18-4 Stock Supply of Food Grade Nutritional Supplement L-Valine
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| Product name | L-Valine | CAS number | 72-18-4 |
| density | 1.1±0.1 g/cm3 | Molecular weight | 117.146 |
| Molecular formula | C5H11NO2 | Boiling point | 213.6±23.0 °C at 760 mmHg |
| MSDS | Chinese American edition | Fusing point | 315ºC |
Use and synthesis of L-valine
1. Nature
L-valine is white monoclinic crystal or crystalline powder. It is colorless plate or scale crystal when it is re-cleaned with ethanol solution. Odorless, with a special bitter taste. Melting point about 315ºC. The PH of 5% aqueous solution is 5.5~7.0. Stable to heat, light and air. Soluble in water (8.85g/100ml, 25ºC), almost insoluble in ethanol and ether. Difficult separation from leucine. It is an essential amino acid.
2. Use
A nutritional supplement. L-valine can be combined with other essential amino acids to prepare amino acid infusion and comprehensive amino acid preparation. Rice cake added valine (1g/kg), the product has sesame flavor. It can also be used in bread to improve flavor.
3. Amino Acids
L-valine is one of the branched-chain amino acids (BCAAs), which cannot be synthesized by animals themselves and must be taken from the diet to meet their nutritional needs, so it is an essential amino acid. Amino acid is the basic structural unit of protein synthesis, the predecessor of other amines needed for metabolism, and is an indispensable substance for life. At present, there are 20 to 30 kinds of amino acids, some of which can be synthesized in the human body, called non-essential amino acids, some of which cannot be synthesized in the human body, must be supplemented from the outside world, called essential amino acids, mammalian cells need 12 kinds of essential amino acids: L-arginine, L-cystine, L-histidine, L-leucine, L-isoleucine, L-lysine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, L-tyrosine, L-valine. These amino acids are all left-handed isomers, and some right-handed isomers of non-basic amino acids may have inhibitory effects on cultured cells. L-amino acids are more easily absorbed than D-amino acids, but there is no difference in the absorption of D and L-methionine. The body competes for the transport of amino acids, and the transport of one amino acid can be inhibited by the presence of another amino acid. Such as L-valine and L-methionine inhibit the absorption of L-leucine. Too much lysine in the feed will inhibit the absorption of arginine. A high concentration (100mM) of L-valine has no effect on the absorption of L-methionine because it can be carried out by another transport route.
4. The main role of feed additives
1. Supplementation of L-valine in the diet of lactating sows can increase lactating yield. The mechanism of action is that valine can affect the synthesis of alanine and the release of muscle, and the addition of valine in sow diet can increase the plasma alanine to meet the needs of mammary tissue for glucose raw materials, so as to improve the milk yield. Valine plays an important role in the production and development of mammary gland, and valine is the limiting amino acid in the protein diet of lactating pigs, and the lack of valine can reduce the effect of lysine. Although adding lysine to the feed of lactating pigs can improve the dietary protein quality, it also causes the deficiency of valine, which affects the milk yield of sows and the weight gain of piglets. At high lysine Chemicalbook levels, valine will become the first limiting amino acid.
2, improve the immune function of animal body. Valine can promote the transformation of animal bone cells into mature T cells. Valine deficiency reduces the levels of complement C3 and transferrin, significantly impedes the growth of the thymus and peripheral lymphoid tissue, and inhibits the growth of acidic and neutral cells. When weaned piglets are deficient in valine, the ability to synthesize specific antibodies is decreased. The chicks were deficient in valine and had a reduced antibody response to Newcastle disease virus.
3, affect the endocrine level of animals. Studies have shown that dietary supplementation of valine can increase plasma prolactin and growth hormone concentrations in lactating sows and rats.
5. Chemical properties
White crystal or crystalline powder, odorless, bitter taste. Soluble in water, the solubility of 8.85% in water at 25ºC, almost no Chemicalbook solubility in ethanol, ether, acetone, mp(decomposition point)315ºC, isoelectric point 5.96,[α]25D+28.3(C=1-2g/ml, in 5mol/LHCl).
| Product name | L-Valine | CAS number | 72-18-4 |
| density | 1.1±0.1 g/cm3 | Molecular weight | 117.146 |
| Molecular formula | C5H11NO2 | Boiling point | 213.6±23.0 °C at 760 mmHg |
| MSDS | Chinese American edition | Fusing point | 315ºC |
Use and synthesis of L-valine
1. Nature
L-valine is white monoclinic crystal or crystalline powder. It is colorless plate or scale crystal when it is re-cleaned with ethanol solution. Odorless, with a special bitter taste. Melting point about 315ºC. The PH of 5% aqueous solution is 5.5~7.0. Stable to heat, light and air. Soluble in water (8.85g/100ml, 25ºC), almost insoluble in ethanol and ether. Difficult separation from leucine. It is an essential amino acid.
2. Use
A nutritional supplement. L-valine can be combined with other essential amino acids to prepare amino acid infusion and comprehensive amino acid preparation. Rice cake added valine (1g/kg), the product has sesame flavor. It can also be used in bread to improve flavor.
3. Amino Acids
L-valine is one of the branched-chain amino acids (BCAAs), which cannot be synthesized by animals themselves and must be taken from the diet to meet their nutritional needs, so it is an essential amino acid. Amino acid is the basic structural unit of protein synthesis, the predecessor of other amines needed for metabolism, and is an indispensable substance for life. At present, there are 20 to 30 kinds of amino acids, some of which can be synthesized in the human body, called non-essential amino acids, some of which cannot be synthesized in the human body, must be supplemented from the outside world, called essential amino acids, mammalian cells need 12 kinds of essential amino acids: L-arginine, L-cystine, L-histidine, L-leucine, L-isoleucine, L-lysine, L-methionine, L-phenylalanine, L-threonine, L-tryptophan, L-tyrosine, L-valine. These amino acids are all left-handed isomers, and some right-handed isomers of non-basic amino acids may have inhibitory effects on cultured cells. L-amino acids are more easily absorbed than D-amino acids, but there is no difference in the absorption of D and L-methionine. The body competes for the transport of amino acids, and the transport of one amino acid can be inhibited by the presence of another amino acid. Such as L-valine and L-methionine inhibit the absorption of L-leucine. Too much lysine in the feed will inhibit the absorption of arginine. A high concentration (100mM) of L-valine has no effect on the absorption of L-methionine because it can be carried out by another transport route.
4. The main role of feed additives
1. Supplementation of L-valine in the diet of lactating sows can increase lactating yield. The mechanism of action is that valine can affect the synthesis of alanine and the release of muscle, and the addition of valine in sow diet can increase the plasma alanine to meet the needs of mammary tissue for glucose raw materials, so as to improve the milk yield. Valine plays an important role in the production and development of mammary gland, and valine is the limiting amino acid in the protein diet of lactating pigs, and the lack of valine can reduce the effect of lysine. Although adding lysine to the feed of lactating pigs can improve the dietary protein quality, it also causes the deficiency of valine, which affects the milk yield of sows and the weight gain of piglets. At high lysine Chemicalbook levels, valine will become the first limiting amino acid.
2, improve the immune function of animal body. Valine can promote the transformation of animal bone cells into mature T cells. Valine deficiency reduces the levels of complement C3 and transferrin, significantly impedes the growth of the thymus and peripheral lymphoid tissue, and inhibits the growth of acidic and neutral cells. When weaned piglets are deficient in valine, the ability to synthesize specific antibodies is decreased. The chicks were deficient in valine and had a reduced antibody response to Newcastle disease virus.
3, affect the endocrine level of animals. Studies have shown that dietary supplementation of valine can increase plasma prolactin and growth hormone concentrations in lactating sows and rats.
5. Chemical properties
White crystal or crystalline powder, odorless, bitter taste. Soluble in water, the solubility of 8.85% in water at 25ºC, almost no Chemicalbook solubility in ethanol, ether, acetone, mp(decomposition point)315ºC, isoelectric point 5.96,[α]25D+28.3(C=1-2g/ml, in 5mol/LHCl).
