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Applications & Uses of Glycine

03/21/2016 admin

Glycine (abbreviated as Gly or G) is the smallest of the 20 amino acidscommonly found in proteins, and indeed is the smallest possible (having ahydrogen substituent as its side-chain). The formula is NH2CH2COOH. Itscodons are GGU, GGC, GGA, GGG of the genetic code.

Glycine is a colourless, sweet-tasting crystalline solid. It is unique among the proteinogenic amino acids in that it is achiral. It can fit intohydrophilic or hydrophobic environments, due to its minimal side chain of only one hydrogen atom.

 

Glycine Used in Foods & Beverages

Glycine is widely used as nutritional supplement, flavor enhancer, antioxidant and buffering agents in food production and beverage.

·  As flavor enhancer and buffering agents: in sauce, salt and Vinegar to enhance flavor and improve mouthfeel.

·  As nutritional supplement: in food industries to provide amino acids.

·  As antioxidant: in cheese, cream to extend shelf life.

As nutritional supplement, flavor enhancer: in alcoholic beverage like wine, whiskey and champagne to enhance flavor together with Alanine.

 

Glycine Used in Other Applications

Glycine is widely used as nutritional supplements in Cosmetics.

·  As nutrition supplements: in cosmetic and personal care industries to reactivate cells.

 

Glycine is widely used as nutritional supplement, Insecticide in Agriculture/Animal Feed.

·  As nutritional supplement, hydrolyzed protein synergist: in chicken feed to enhance nutrition.

·  As Insecticide: in pyrethroid insecticides to kill pests.