|
|
| | ε-Pyrrolyllysine Basic information |
| Product Name: | ε-Pyrrolyllysine | | Synonyms: | 2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine;(2S)-2-aMino-6-(2-forMyl-5-hydroxyMethyl-pyrrol-1-yl)-hexanoic acid;epsilon-pyrrole-lysine;1H-Pyrrole-1-hexanoicacid, a-aMino-2-forMyl-5-(hydroxyMethyl)-,(aS)-;1-(L-norleucin-6-yl)pyrraline;(αS)-α-Amino-2-formyl-5-(hydroxymethyl)-1H-pyrrole-1-hexanoic acid;ε-Pyrrolyllysine;ε-Pyrrole-lysine | | CAS: | 74509-14-1 | | MF: | C12H18N2O4 | | MW: | 254.28 | | EINECS: | | | Product Categories: | Amines;Chiral Reagents;Heterocycles;Mutagenesis Research Chemicals | | Mol File: | 74509-14-1.mol |  |
| | ε-Pyrrolyllysine Chemical Properties |
| Melting point | >153°C (dec.) | | Boiling point | 510.1±50.0 °C(Predicted) | | density | 1.31±0.1 g/cm3(Predicted) | | storage temp. | Hygroscopic, -20°C Freezer, Under inert atmosphere | | solubility | Methanol (Slightly, Heated, Sonicated), Water (Slightly) | | form | Solid | | pka | 2.51±0.24(Predicted) | | color | Light Yellow to Brown | | Stability: | Hygroscopic |
| | ε-Pyrrolyllysine Usage And Synthesis |
| Uses | Pyrraline, an advanced Maillard product, was used to evaluate heat damage from the manufacturing and storage of enteral formulas and model systems. A significant increase in Pyrraline content was observed after the heat treatment of common whey proteins. | | Definition | ChEBI: An N-substituted pyrraline formed via Maillard reaction of L-lysine with glucose. |
| | ε-Pyrrolyllysine Preparation Products And Raw materials |
|