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L-Phenylalanine

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Products Intro: Product Name:L-Phenylalanine
CAS:63-91-2
Purity:98%(Min,HPLC) Package:100g;1kg;5kg,10kg,25kg,50kg
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Products Intro: Product Name:L-Phenylalanine
CAS:63-91-2
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Products Intro: Product Name:L-Phenylalanine
CAS:63-91-2
Purity:99% Package:100g,500g,1kg,5kg,10kg
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Products Intro: Product Name:L-Phenylalanine
CAS:63-91-2
Purity:FCCIV Package:1Kg;25kg/ Drum or as customer request
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Products Intro: CAS:63-91-2
Purity:99% Package:500G;1KG;5KG;25KG

Lastest Price from L-Phenylalanine manufacturers

  • L-Phenylalanine
  • US $100.00 / KG
  • 2019-07-06
  • CAS:63-91-2
  • Min. Order: 1KG
  • Purity: 99%
  • Supply Ability: Customized
L-Phenylalanine Basic information
Description References
Product Name:L-Phenylalanine
Synonyms:L-Phenylalanine - CAS 63-91-2 - Calbiochem;PHENYLALANINE, L-(RG);(-)-b-Phenylalanine;(S)-a-Aminobenzenepropanoic acid;(S)-a-Amino-b-phenylpropionic acid;(S)-a-Aminohydrocinnamic acid;Alanine, phenyl-, L- (7CI, 8CI);Benzenepropanoic acid, a-amino-, (S)-
CAS:63-91-2
MF:C9H11NO2
MW:165.19
EINECS:200-568-1
Product Categories:Food and Feed Additive;Amino ACIDS SERIES;API intermediates;Phenylalanine [Phe, F];Amino Acids and Derivatives;Amino Acids 13C, 2H, 15N;-;alpha-Amino Acids;Amino Acids;Biochemistry;Nutritional Supplements;L-Amino Acids;Amino Acids;Amino Acids & Derivatives;amino
Mol File:63-91-2.mol
L-Phenylalanine Structure
L-Phenylalanine Chemical Properties
Melting point 270-275 °C (dec.)(lit.)
alpha -34.1 º (c=2, water, dry basis)
Boiling point 293.03°C (rough estimate)
density 1.29
vapor pressure <1 Pa (25 °C)
FEMA 3585 | L-PHENYLALANINE
refractive index -34 ° (C=2, H2O)
storage temp. Store at RT.
solubility H2O: 0.1 M at 20 °C, clear, colorless
form powder
pka2.2(at 25℃)
color White to off-white
PH5.0-7.0 (25℃, 0.1M in H2O)
optical activity[α]25/D -34.2°, c = 2 in H2O (dried basis)
Water Solubility 1-5 g/100 mL at 25 ºC
Merck 14,7271
JECFA Number1428
BRN 1910408
Stability:Stable. Incompatible with strong oxidizing agents.
InChIKeyCOLNVLDHVKWLRT-QMMMGPOBSA-N
CAS DataBase Reference63-91-2(CAS DataBase Reference)
NIST Chemistry ReferenceL-Phenylalanine(63-91-2)
EPA Substance Registry SystemL-Phenylalanine(63-91-2)
Safety Information
Hazard Codes C
Risk Statements 36/37/38-34
Safety Statements 22-24/25-37/39-45-36/37/39-27-26
WGK Germany 3
RTECS AY7535000
10
TSCA Yes
HS Code 29224995
Hazardous Substances Data63-91-2(Hazardous Substances Data)
MSDS Information
ProviderLanguage
L-Phenylalanine English
ACROS English
SigmaAldrich English
ALFA English
L-Phenylalanine Usage And Synthesis
DescriptionPhenylalanie is an essential amino acid and it is the precursor of the amino acid tyrosine. The body cannot make phenylalanie but it needs phenylalanie to produce proteins. Thus, human needs to obtain phenylalanie from food. 3 forms of phenylalanie are found in the nature: D-phenylalanine, L-phenylalanine, and DL-phenylalanine. Among these three forms, L-phenylalanine is the natural form found in most foods that containing proteins, including beef, poultry, pork, fish, milk, yogurt, eggs, cheeses, soy products, and certain nuts and seeds. The form of phenylalanine determines its application. It is suggested that L-phenylalanine can strengthen the effect of UVA radiation for people with vitiligo, in which L-phenylalanine may lead to darkening or repigmentation of the white patches, particularly on the face. The neurotransmitters L-phenylalanine affects help reduce hunger, improve memory, lessen the symptoms of ADHD and Parkinson's disease, and ease chronic pain, according to the UMMC research. Thus, L-phenylalanine is used in the manufacture of food and drink products and sold as a nutritional supplement for its reputed analgesic and antidepressant effects. L-phenylalanine is also suggested as an intermediate for anti-cancer drugs. A few small studies showed promise using L-Phenylalanine to manage alcohol withdrawal and ease PMS symptoms. It is also used in artificial sweeteners such as aspartame.
References[1] http://www.umm.edu/health/medical/altmed/supplement/phenylalanine
[2] Xueqin Song , Philip L. Lorenzi , Christopher P. Landowski , Balvinder S. Vig , John M. Hilfinger , Gordon L. Amidon (2005) Amino Acid Ester Prodrugs of the Anticancer Agent Gemcitabine:? Synthesis, Bioconversion, Metabolic Bioevasion, and hPEPT1-Mediated Transport, 2, 157-167.
Chemical PropertiesL-Phenylalanine has no odor and a slight bitter taste. It melts with decomposition at about 283°C. The pH of a 1 in 100 solution is between 5.4 and 6.0. FEMA notes this chemical is used in cocoa substitute only.
Chemical PropertiesWhite crystalline powder
OccurrenceReported found in white bread, macaroni, egg noodles, corn flakes, corn grits, oatmeal, wheat bran, wheat flakes, shredded wheat, barley, brown rice, rye flour, whole grain wheat flour, buttermilk, blue cheese, cheddar cheese, cottage cheese, cream cheese, parmesan cheese, bacon, cured ham, frankfurters, pork sausage, canned red kidney beans, canned sweet corn, canned peas, canned lima beans, canned potatoes, canned asparagus, canned snap beans, canned beets, beef, lamb, fresh ham, veal round, beef liver, chicken, chicken liver, turkey and other natural sources.
Usesphenylalanine is a conditioning agent with greater application in hair care than in skin care preparations. It is also used in suntan products.
UsesL-Phenylalanine is an essential amino acid. L-Phenylalanine is biologically converted into L-tyrosine, another one of the DNA-encoded amino acids, which in turn is converted to L-DOPA and further conv erted into dopamine, norepinephrine, and epinephrine. L-Phenylalanine is produced for medical, feed, and nutritional applications such as in the preparation of Aspartame.
UsesL-phenylalanine is an amino acid used as a skin-conditioning agent. It has greater use in hair care than in skin care products.
DefinitionChEBI: The L-enantiomer of phenylalanine.
PreparationFrom PTS-negative Escherichia coli bioengineered strains.
General DescriptionOdorless white crystalline powder. Slightly bitter taste. pH (1% aqueous solution) 5.4 to 6.
Air & Water ReactionsWater soluble. Aqueous solutions are weak acids.
Reactivity ProfileL-Phenylalanine may be light sensitive. Act as weak acids in solution.
Health HazardACUTE/CHRONIC HAZARDS: When heated to decomposition L-Phenylalanine emits toxic fumes of nitrogen oxides.
Fire HazardFlash point data for L-Phenylalanine are not available; however, L-Phenylalanine is probably combustible.
Safety ProfileMildly toxic by intraperitoneal route. An experimental teratogen. Experimental reproductive effects. Human mutation data reported. When heated to decomposition it emits toxic fumes of NOx.
Enzyme inhibitorThis aromatic amino acid (FW = 165.19 g/mol; CAS 63-91-2; pK1 = 2.20 and pK2 = 9.31 at 25°C; decomposes at 283-284°C), named systematically as (S)-2-amino-3-phenylpropanoic acid and symbolized by Phe and F) is one of the twenty proteogenic amino acids. Phenylalanine is nutritionally essential in the diets of mammals.The L-stereoisomer has a specific rotation of –4.47° at 25°C of the D line for 1.0–2.0 g/100 mL in 5 M HCl (–34.5° in distilled water). It is soluble in water (2.96 g/100 mL at 25°C; 4.46 g/100 mL at 50°C; and 6.62 g/100 mL at 75°C). L-Phenylalanine is very slightly soluble in ethanol and methanol and insoluble in diethyl ether. The solubility of the racemic mixture in water is 1.411 g/100 mL at 25°C (3.708 g/100 mL at 75°C). This aromatic amino acid has both useful absorbance and fluorescent properties. It absorbs light in the ultraviolet region of the spectrum (lmax = 257.5 nm with e = 195 M–1 cm–1 in 0.1 M HCl). DL-Phenylalanine, which has a sweetish taste, is unstable in alkaline solutions. Approximately three-fourths of the amino acid will decompose in five hours at 110–115°C in a sealed ampule in 5 M NaOH. Role in Phenylketonuria: The autosomal recessive disorder Phenylketonuria (PKU) is caused by mutations in the phenylalanine hydroxylase (PAH) gene, leading to childhood mental retardation by exposing neurons to cytotoxic phenylalanine (Phe) levels. Although many of the effects of PKU-associated Phe accumulation are indirect (e.g., decreased creatine kinase activity, deficient myelin production, and reduced dopamine synthesis), high Phe concentrations also trigger apoptosis by activating the mitochondria-initiated intrinsic pathway through the RhoA/Rho-associated kinase pathway and through the Fas receptor (FasR)-mediated cell death receptor pathway. Target(s): acetylcholinesterase, inhibited by DL- and L-phenylalanine; agaritine γ-glutamyltransferase; alkaline phosphatase, also inhibited by DL-phenylalanine; D-amino-acid oxidase; 2-aminohexano-6-lactam racemase, weakly inhibited; aminopeptidase B, weakly inhibited; apyrase; arginase, weakly inhibited; arogenate dehydrogenase, or cyclohexadienyl dehydrogenase; arylformamidase, weakly inhibited; asparagine:oxo-acid aminotransferase; aspartokinase III, weakly inhibited; benzoate 4-monooxygenase; carboxypeptidase A; carboxypeptidase C, or carboxypeptidase Y; catechol oxidase; chorismate mutase; cystathionine γ-lyase, or cysteine desulfhydrase, mildly inhibited by racemic mixture; cystinyl aminopeptidase, or oxytocinase; cytosol alanyl aminopeptidase; 3-deoxy-7-phosphoheptulonate synthase, or 3-deoxy-D-arabino-heptulosonate-7-phosphate synthetase; dimethylglycine N-methyltransferase, weakly inhibited; b-glucosidase; hemoglobin S polymerization; (S)-2-hydroxy-acid oxidase; 2-isopropylmalate synthase; kynurenine:oxoglutarate aminotransferase; lactate 2-monooxygenase; membrane alanyl aminopeptidase, or aminopeptidase N; Na+ /K+ -exchanging ATPase; ornithine (lysine) transaminase, weakly inhibited; pepsin, weakly inhibited; 4-phytase; polyphenol oxidase; prephenate dehydratase; prephenate dehydrogenase; procollagen-lysine 5-dioxygenase, weakly inhibited; propionyl-CoA carboxylase; pyruvate kinase; sarcosine/ dimethylglycine N-methyltransferase, weakly inhibited; shikimate kinase; starch phosphorylase; thermolysin, Ki = 15.6 mM – P – The Inhibitor Index 904; tryptophanase, or tryptophan indole-lyase; tryptophan 5-monooxygenase; tyrosinase, or monophenol monooxygenase; tyrosine 3-monooxygenase (46,47,132,134, 135); tyrosine phenol-lyase; and tyrosine-phosphatase; 3- deoxy-D-arabino-heptulosonate 7-phosphate synthase (DAH7PS), Neisseria meningitidis, allosteric.
Purification MethodsLikely impurities are leucine, valine, methionine and tyrosine. Crystallise L-phenylalanine from water by adding 4volumes of EtOH. Dry it in vacuo over P2O5. Also crystallise it from saturated refluxing aqueous solutions at neutral pH, or 1:1 (v/v) EtOH/water solution, or conc HCl. It sublimes at 176-184o/0.3mm with 98.7% recovery and unracemised [Gross & Gradsky J Am Chem Soc 77 1678 1955]. [Greenstein & Winitz The Chemistry of the Amino Acids J. Wiley, Vol 3 pp 2156-2175 1961, Beilstein 14 IV 1552.]
Tag:L-Phenylalanine(63-91-2) Related Product Information
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