L-Valine

L-Valine

Chemical Name: L-2-Amino-3-methylbutyric acid
Molecular Formula:C5H11NO2
Molecular Weight:117.15
Cas No: [72-18-4]
Appearance:White crystals or crystalline powder
Quality Standards:USP24, FCCIV and etc.
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Product Details


L-valine is one of the 20 amino acids used to synthesize proteins in the human body, which are chemically known as proteinogenic amino acids. It is named for the valerian plant, from which valine was first derived. The DNA codons for L-valine are GUA, GUC, GUG and GUU. L-valine is non-polar and is one of three proteinogenic amino acids that have a branched chain, along with isoleucine and leucine.

L-valine is an essential amino acid, meaning that it is not able to be biosynthesized in the human body. It must therefore be obtained through dietary sources, primarily meat. Dairy products are also high in L-valine, especially cottage cheese. Vegetable sources of L-valine include cereal grains, mushrooms, peanuts and soybeans. The minimum daily requirement of L-valine is 10 milligrams per kilogram of body weight for adult males.

Plants typically biosynthesize L-valine by using pyruvic acid as a precursor. This multi-step process requires several enzymes, including acetolactate synthase, acetohydroxy acid isomeroreductase, dihydroxyacid dehydratase and valine aminotransferase. Valine is often synthesized in the laboratory by brominating isovaleric acid from valerian extract. An amine group can then be added to the resulting bromide derivative to produce valine. The commercial production of L-valine generally consists of fermenting a carbohydrate source.


Chemical Name:L-2-Amino-3-methylbutyric acid

Structure Formula:

Molecular Formula:

C5H11NO2

Molecular Weight:

117.15

Cas No:

[72-18-4]

Characteristics:

White crystals or crystalline powder

Quality Standards:

USP24, FCCIV and etc.


Item

Specifications

USP24

FCCIV

Appearance

White crystals or crystalline powder

Assay,%

98.5~101.5

98.5~101.5

Specific optical rotation

+26.6°~ +28.8°

+26.6°~ +29.0°

pH Value

5.5~7.0

5.5~7.0

Loss on drying, %

≤0.3

≤0.3

Residue on ignition, %

≤0.1

≤0.1

Sulfate (as SO4), %

≤0.03

- - -

Chloride (as Cl),%

≤0.05

- - -

Heavy Metals (as Pb), %

≤0.0015

≤0.002

Lead, %

- - -

≤0.001

Iron, %

≤0.003

- - -

Organic volatile impurities

Meets the requirements

- - -


The Characteristics and Uses:

 L-valine is needed for muscle metabolism, tissue repair and the maintenance of a proper nitrogen balance in the body. It can be used as an energy source by muscles.

L-Valine is typically taken (with the other BCAAs) by weightlifters and performance athletes. Blood levels of L-valine will fall significantly after strenuous exercise and will stay low until complete recovery occurs. Supplementation with L-valine one hour before strenuous workouts can reduce the recovery time by increasing muscle protein synthesis and counteracting catabolic processes.

Package and Transport:

Packed with a polyethylene bag for the inner layer and a Kraft paper board barrel for the outer layer, net weight 25kg/drum. Packaging may be arranged according to the requirement of the client.

Handle with care in order to avoid damaging the package. Protect them from sunshine and rain. Do not transport them together with poisonous or harmful goods. This product is a non-dangerous product and can be transported as a general chemical product.

Storage:

Store in cool, shaded, dry and clean places. Do not store it together with poisonous or harmful goods in order to avoid pollution. The limit of retained quality for two years.
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