Glycine, also known as aminoacetic acid, is a non essential amino acid. Glycine is a constituent amino acid of endogenous antioxidant glutathione, which is often supplemented externally during severe stress in the body and is sometimes referred to as a semi essential amino acid. Glycine is the simplest amino acid. Solid glycine is a white to off white crystalline powder, odorless and non-toxic.

 

CAS: 56-40-6

Chemical Formula:  C2H5NO2

 

The characteristics of Glycine:

White crystalline particles or powder with a sweet taste.

-Relative density 1.1607, melting point 248 ℃ (decomposition).

-Easy to dissolve in water, slightly soluble in methanol, extremely insoluble in ethanol, almost insoluble in acetone and ether.

 

Industrial use of Glycine

-In pesticide production, it is used to synthesize the herbicide glyphosate, as well as the intermediate ethyl ester hydrochloride for the synthesis of pyrethroid insecticides, and to synthesize the fungicide isoniazid;

-Nitrogen fertilizer industry is used as a non-toxic decarbonizer;

-Water treatment industry;

-In the printing and dyeing industry, increase the coloring rate;

-Foliar fertilizers in agriculture;

-Electronics industry, electroplating solution additives, pH regulators;

-Used as biochemical reagents and solutions in organic synthesis and biochemistry.

Food uses of Glycine:

-Used as a seasoning, sweetener, and nutritional supplement;

-Used in combination with DL alanine, citric acid, etc. in alcoholic beverages;

-Used as a sour taste corrector and buffering agent in the synthesis of sake;

-Used as an additive in pickling pickles, sweet sauces, soy sauce, vinegar, and fruit juice to improve food flavor, taste, maintain original flavor, and provide a source of sweetness;

-Adding it to cream, cheese, and margarine can extend their shelf life by 3-4 times;

-It has a certain inhibitory effect on the reproduction of Bacillus subtilis and Escherichia coli, so it can be used as a preservative for fish mince products, peanut butter, etc., with an added amount of 1% to 2%;

-Glycine is a zwitterionic compound with amino and carboxyl groups, therefore it has strong buffering properties and plays a buffering role in the taste of salt and vinegar;

-Add 3g/kg to pre made meat products and hot meat products.

-The recommended addition amount is 0.3% to 0.7% for salted products and 0.05% to 0.5% for pickled products.

Pharmaceutical uses of Glycine

-Used as a medication for medical microbiology and biochemical amino acid metabolism research;

-Used as a buffer for streptomycin, a synthetic raw material for anti Parkinson’s disease drugs L-dopa, vitamin B6, and amino acids such as threonine;

-Used as an amino acid nutrition infusion solution;

-Used as a raw material for cephalosporins, intermediate for methicillin, intermediate for synthesizing imidazole acetic acid, etc;

-Used as a cosmetic ingredient;

-Used as an adjuvant therapy for progressive muscle weakness and pseudohypertrophic muscular dystrophy;

-Treat neurogenic excessive gastric acid and suppress excessive gastric acid in gastric ulcers;

-Used for bladder irrigation during surgery.

The feed use of Glycine:

-Specialized pet feed additives; Mainly used as an additive and attractant to increase amino acids in feed for poultry, livestock, especially pets;

-Used as an additive for hydrolyzed protein and as an enhancer for hydrolyzed protein;

-Used as a sour taste corrector and buffering agent when synthesizing high-quality feed.

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