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    Home > Biochemical Engineering > Amino Acids and Proteins (Find 249 items)

    Amino Acids and Proteins

    Glycine

    (56-40-6)
    Glycine is a non-essential amino acid for human development. Glycine is an inhibitory neurotransmitter in spinal cord, allosteric regulator of NMDA receptors.

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    Monosodium Glutamate

    (142-47-2)
    Disodium glutamate, abbreviated DSG, (Na2C5H7NO4) is a sodium salt of glutamic acid. It used as a flavoring agent to impart umami flavor.

    L(+)-Arginine

    (74-79-3)
    Nitric oxide synthase substrate can be converted to citrulline and NO. Induces insulin secretion by a mechanism that depends on NO.

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    L-Leucine

    (61-90-5)
    Leucine (abbreviated as Leu or L; encoded by the six codons UUA, UUG, CUU, CUC, CUA, and CUG) is an α-amino acid used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH+ 3 form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO− form under biological conditions), and an isobutyl side chain, classifying it as a nonpolar (at physiological pH) amino acid. It is essential in humans—meaning the body cannot synthesize it and thus must obtain from the diet.Leucine is a major component of the subunits in ferritin, astacin, and other "buffer" proteins.

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    DL-Methionine

    (59-51-8)
    An essential nonpolar amino acid with oxidative stress defense properties

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    L-Tryptophan

    (73-22-3)
    In nutrition & research, medicine, as dietary supplement, cereal enrichment tryptophan.

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    L-alpha-Alanine

    (56-41-7)
    This product is used to make vitamin B6, synthetic calcium pantothenate and other organic compounds. Adding to food can enhance the flavoring effect of chemical seasonings, improve the taste of sweeteners and the sour taste of organic acids, improve the quality of alcoholic beverages, prevent the oxidation of oils and improve the flavor of impregnated foods. It can also be used as a biochemical reagent for biochemical and microbiological research.

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    L-Glutamic Acid

    (56-86-0)
    Biologically significant amino acid, plant growth regulator, fungicide.

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    L-Threonine

    (72-19-5)
    1. Amino acid, nutrient
    2. L-enantiomer

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    Protein is the material basis of life. Without protein, there is no life. Every cell and all important components in the body have proteins involved. Amino acid (Aminoacid) is the basic unit that constitutes a protein, giving a specific molecular structure to the protein, so that his molecules have biochemical activity. Proteins are important active molecules in organisms, including enzymes and enzymes that catalyze metabolism. Different amino acids are chemically polymerized into peptides, the original fragments of a protein, which are precursors for protein production. The basic unit of protein is amino acids, which form peptide chains through dehydration and condensation. A protein is a biological macromolecule composed of one or more polypeptide chains. Each polypeptide chain has 20 to hundreds of amino acid residues; various amino acid residues are arranged in a certain order. The organelles that produce proteins are ribosomes.
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