| Identification | Back Directory | [Name]
PYRRALINE | [CAS]
74509-14-1 | [Synonyms]
Pyrraline
ε-Pyrrolyllysine
ε-Pyrrole-lysine
epsilon-pyrrole-lysine
1-(L-norleucin-6-yl)pyrraline
2-formyl-5-(hydroxymethyl)pyrrole-1-norleucine
(αS)-α-Amino-2-formyl-5-(hydroxymethyl)-1H-pyrrole-1-hexanoic acid
(2S)-2-aMino-6-(2-forMyl-5-hydroxyMethyl-pyrrol-1-yl)-hexanoic acid
1H-Pyrrole-1-hexanoicacid, a-aMino-2-forMyl-5-(hydroxyMethyl)-,(aS)-
1H-Pyrrole-1-hexanoic acid, α-amino-2-formyl-5-(hydroxymethyl)-, (αS)-
(S)-2-Amino-6-(2-formyl-5-(hydroxymethyl)-1H-pyrrol-1-yl)hexanoic acid | [Molecular Formula]
C12H18N2O4 | [MDL Number]
MFCD11617284 | [MOL File]
74509-14-1.mol | [Molecular Weight]
254.28 |
| Chemical Properties | Back Directory | [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 |
| Hazard Information | Back Directory | [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. |
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| Company Name: |
Energy Chemical
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| Tel: |
021-58432009 400-005-6266 |
| Website: |
http://www.energy-chemical.com |
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