CAS 18810-04-3
:Lysinoalanine
Description:
Lysinoalanine is a non-proteinogenic amino acid that is formed through the reaction of lysine and alanine, typically under alkaline conditions or during the Maillard reaction, which occurs in food processing. It is characterized by its unique structure, which includes an amino group, a carboxyl group, and a side chain derived from lysine. Lysinoalanine is known for its potential role in various biochemical processes and has been studied for its implications in food chemistry and nutrition. It is often associated with the formation of cross-links in proteins, which can affect the texture and stability of food products. Additionally, lysinoalanine has been investigated for its potential toxicity and its effects on human health, particularly in relation to dietary intake. Its presence in food products can be a concern, as it may indicate excessive heat treatment or processing. Overall, lysinoalanine serves as an important compound in both biochemical research and food science, highlighting the complex interactions between amino acids during food preparation and storage.
Formula:C9H19N3O4
InChI:InChI=1S/C9H19N3O4/c10-6(8(13)14)3-1-2-4-12-5-7(11)9(15)16/h6-7,12H,1-5,10-11H2,(H,13,14)(H,15,16)/t6-,7?/m0/s1
InChI key:InChIKey=IMSOBGJSYSFTKG-PKPIPKONSA-N
SMILES:C([C@@H](C(O)=O)N)CCCNCC(C(O)=O)N
Synonyms:- <span class="text-smallcaps">L</span>-Lysine, N<sup>6</sup>-(2-amino-2-carboxyethyl)-
- Ccris 5632
- L-Lysine, N(sup 6)-(2-amino-2-carboxyethyl)-
- L-Lysine, N6-(2-amino-2-carboxyethyl)-
- LAL
- Lysine, N(sup 6)-(2-amino-2-carboxyethyl)-, L-
- Lysine, N<sup>6</sup>-(2-amino-2-carboxyethyl)-, <span class="text-smallcaps">L</span>-
- N(sup 6)-(2-Amino-2-carboxyethyl)-L-lysine
- N-epsilon-DL-(2-Amino-2-carboxyethyl)-L-lysine
- N<sup>6</sup>-(2-Amino-2-carboxyethyl)-<span class="text-smallcaps">L</span>-lysine
- N<sup>6</sup>-Lysinoalanine
- N~6~-(2-amino-2-carboxyethyl)-L-lysine
- N6-Lysinoalanine
- Lysinoalanine
- Lysine, N6-(2-amino-2-carboxyethyl)-, L-
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Lysinoalanine
CAS:<p>Lysinoalanine is an unusual amino acid, not a dipeptide, which exists in proteins of cooked foods. It is formed in food that is heated or treated with alkali.</p>Formula:C9H19N3O4Color and Shape:SolidMolecular weight:233.26

