Introduction and use of Glycine
Glycine (abbreviated Gly), also known as glycine, is a non-essential amino acid with the chemical formula C2H5NO2. Glycine is the constituent amino acid of the endogenous antioxidant reduced glutathione, and it is often supplemented by exogenous sources when the body is under severe stress, and is sometimes called semi-essential amino acid.
Physical and chemical characteristics：
1. Solid glycine is white to off-white crystalline powder, odorless and non-toxic.
2. Solubility: easily soluble in water, almost insoluble in ethanol or ether.
3. Molecular structure: It has both acidic and basic functional groups in the molecule, can be ionized in water, and has strong hydrophilicity, but it is a non-polar amino acid, soluble in polar solvents, and insoluble in non-polar solvents , and has a high boiling point and melting point, and glycine can exhibit different molecular forms through the adjustment of the acidity and alkalinity of the aqueous solution.
Used as biochemical reagent, used in medicine, feed and food additives, and used as non-toxic decarburizer in nitrogen fertilizer industry;
nutritional supplements. Mainly used for seasoning, etc.;
It has a certain inhibitory effect on the reproduction of Bacillus subtilis and Escherichia coli. Therefore, it can be used as a preservative for surimi products, peanut butter, etc., with an addition amount of 1% to 2%;
Antioxidant effect (using its metal chelation effect) added to cream, cheese and margarine can prolong the shelf life by 3 to 4 times;
To stabilize lard in baked goods, 2.5% glucose and 0.5% glycine can be added;
Add 0.1% to 0.5% to the wheat flour used for quick-cooking noodles, which can also play a seasoning role;
It can buffer the taste of salt and vinegar, and the addition amount is 0.3% to 0.7% for salted products and 0.05% to 0.5% for pickled products;
According to my country's GB 2760-96 regulations, it can be used as spice.
Used as a drug for medical microbiology and biochemical amino acid metabolism research;
Used as chlortetracycline buffer, anti-Parkinson's disease drug L-dopa, vitamin B6, and synthetic raw materials of amino acids such as threonine;
Treatment of myasthenia gravis and progressive muscle atrophy;
Treatment of hyperlipidemia, chronic enteritis (often combined with antacids);
Combined with aspirin, it can reduce its irritation to the stomach;
treatment of hyperprolinemia in children;
As a nitrogen source for generating non-essential amino acids, it is added to the mixed amino acid injection.
It is mainly used as an additive and attractant to increase amino acid in feed for poultry, livestock and poultry, especially pets. Used as a hydrolyzed protein additive, as a hydrolyzed protein synergist;
In the production of pesticides, it is used to synthesize glycine ethyl ester hydrochloride, the intermediate of pyrethroid insecticides, and it can also synthesize the fungicide isobacteriocin and the herbicide solid glyphosate.
Electroplating solution additives;
Used in the pharmaceutical industry, biochemical tests and organic synthesis;
Used as the raw material of cephalosporins, intermediates of thiamphenicol, intermediates of synthetic imidazole acetic acid, etc.;
Used as cosmetic raw material.
For peptide synthesis, as amino acid protection monomer;
For the preparation of tissue culture medium, the detection of copper, gold and silver;
Because glycine is a zwitterion with amino and carboxyl groups, it has strong buffering properties and is often used as a preparation buffer;
Complexometric titration indicator, solvent.
If the human body consumes too much glycine, it will not only be unable to be absorbed and utilized by the human body, but also will break the human body's absorption balance of amino acids and affect the absorption of other amino acids, resulting in nutritional imbalance and affecting health. Milk-containing beverages produced with glycine as the main raw material are likely to have adverse effects on the normal growth and development of adolescents and children.
4. Use a limited amount
as an amino acid source, accounting for 3.5% of the total protein in food (FDA, §172.320, 2000).
As a bitterness masking agent after sodium saccharin is added to beverages, the limit is 0.2% (calculated on the finished beverage); as a stabilizer for mono- and diglycerides in edible oils and fats, the limit is 0.02%, based on the amount of mono- and diglycerides (FDA§ 172.812, 2000).
FEMA: Beverages, candies, baked goods, meat, sausages, broths, seasonings, all 150 (mg/kg)