Glycine
Glycine is a nonpolar amino acid, the simplest one of the 20 natural amino acids. Glycine is not optically active and has a small side chain. It is essentially involved in the formation of α-helices.
Technical aspects
Glycine is mildly sweet and counteracts the saccharine aftertaste. Glycine is a component of some solutions used in the SDS-PAGE method of protein analysis. It serves as a buffering agent that maintains pH and prevents damage to the sample during electrophoresis.
Glycine is sensitive to antibiotics that target folate, and blood glycine levels drop within a minute of an antibiotic injection. Some antibiotics can degrade more than 90% of Glycine within minutes of administration.
| Physical Characteristics | Value |
|---|---|
| Molecular weight | 75.07 |
| Melting point | 245°C (with decomposition) |
| pK1 | 2.34 |
| pK2 | 9.60 |
| Isoelectric point | 5.97 |
| pH of 1.0 molar solution | 6.06 |
| Solubility in 100 ml water | 25 g at 25°C 39.1 g at 50°C 54.4 g at 75°C 67.2 g at 100°C |
| Solubility in 100 g absolute ethanol | 0.06 g at 25°C |
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Storage period
The shelf life of Glycine is 24 months when stored below 37 °C in a closed container.
Packaging
Foodcom supplies its Business Partners with Glycine in 25 kg bags.
Application
In medicine, Glycine is used in intravenous injection, however, mainly applying the higher-quality grade of glycine – pharmaceutical grade.
Technical grade Glycine is used as a metal complexing and finishing agent, for instance.
Glycine is also commonly used in infusions and in food chemistry as a flavoring or preservative.
Moreover, it is added to animal feed in the form of copper (II) glycinate.
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