DL-MethionineTypical Properties

DL-MethionineUsage

1. Suitable for prevention and treatment of liver diseases and arsenic or benzene poisoning
2. Malnutrition caused by protein deficiency after treatment of dysentery and chronic infectious diseases
3. In medicine, it can be used as a main component of amino acid infusion and complex amino acids, and can also be used to synthesize medicinal vitamins. It can be used to produce liver-protecting preparations by utilizing its anti-fatty liver function.
4. In food, it can be used as a nutritional supplement for amino acid fortification of foods and processing of food health products.
5. Culture application for mammals and insect cells with mixed isomers
6. DL-methionine can be used as a nutritional supplement. It has the same physiological effect as L-methionine, but the price is low (L-type is made from DL-type), so DL-methionine is generally used in Chemicalbook. In oats, rye, rice, corn, wheat, peanut flour, soybeans, potatoes, spinach and other plant foods to improve the balance of amino acids.

DL-Methionine Chemical nature

DL-methionine is white flake crystal or crystalline powder. Has a special smell. Slightly sweet. Melting point is 281 degrees (decomposition). The pH value of 10% aqueous solution is 5.6-6.1. No optical rotation. Chemicalbook is stable to heat and air. It is unstable to strong acid and can cause demethylation. It is soluble in water (3.3g/100ml, 25 degrees), dilute acid and dilute Reduce the solution. Very insoluble in ethanol, almost insoluble in ether

DL-MethioninePacking and Shipping

Packing: 25kg/fiberdrum

DL-MethionineStorage

Stored in cool dry ventilated warehouse

The role of DL-Methionine

Feed additives
Biochemical Research
It is suitable for the prevention and treatment of liver diseases and arsenic or benzene poisoning. It can also be used for the treatment of malnutrition caused by insufficient protein after dysentery and chronic infectious diseases.
Nutritional supplements. It has the same physiological effect as L-methionine, but the price is low (L-type is made from DL-type), so DL-methionine is generally used. Amino acids are restricted in plant foods such as oats, rye, rice, corn, wheat, peanut flour, soybeans, potatoes, and spinach. Add to the above foods to improve amino acid balance. The amount required varies with cystine intake. The adult male requirement is 1.1g/d.
The taste of sea urchin is related to methionine, the sweet taste of sea urchin is related to glycine and alanine, the bitter taste is related to valine, and the umami taste is related to glutamic acid. Therefore, these amino acids can be formulated into flavoring agents.