laevo-asparagine
L-2-aminosuccinamic acid
Identification
| Name | laevo-asparagine |
| IUPAC | (2S)-2,4-diamino-4-oxobutanoic acid |
| CAS Number | 70-47-3 |
| EINECS | 200-735-9 |
| FDA UNII | 7NG0A2TUHQ |
| Molecular Formula | C4 H8 N2 O3 |
| Molecular Weight | 132.11936000 |
| MDL Number | MFCD00064401 |
| Nikkaji Number | J9.178B |
| Beilstein | 1723527 |
| CoE Number | 516 |
| XlogP3 | -3.40 (est) |
Regulatory
| FDA Mainterm (SATF) | 70-47-3 ; L-ASPARAGINE |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | white crystalline powder (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 234.00 to 235.00 °C. @ 760.00 mm Hg |
| Boiling Point | 438.03 °C. @ 760.00 mm Hg (est) |
| Flash Point | 426.00 °F. TCC ( 218.70 °C. ) (est) |
| logP (o/w) | -3.820 |
| Soluble in | water, 2.94E+04 mg/L @ 25 °C (exp) |
| Insoluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antistatic agents |
Organoleptic Properties
| Odor Strength | none |
| Odor Description | at 100.00 %. |
| Taste Description | slight sweet |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | special dietary and nutritional additives |
| Recommendation for laevo-asparagine usage levels up to | not for fragrance use. |
| Recommendation for laevo-asparagine flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
agedoite
altheine
(2S)-2-
amino-3-carbamoylpropanoic acid
(S)-2-
amino-3-carbamoylpropanoic acid
L-2-
aminosuccinamic acid
laevo-alpha-
aminosuccinamic acid
2-
aminosuccinamic acid, L-
(-)-
asparagine
(S)-
asparagine
L-
asparagine
L-(-)-
asparagine
L-b-
asparagine
L-
asparagine anhydrous
L-(+)-
asparagine anhydrous
L-
asparagine anhydrous NF FCC
aspartamic acid
L-
aspartamine
aspartic acid b-amide
crystal VI
(2S)-2,4-
diamino-4-oxobutanoic acid
(S)-2,4-
diamino-4-oxobutanoic acid
L-2,4-
diamino-4-oxobutanoic acid
laevo-2,4-
diamino-4-oxobutanoic acid
2,4-
diamino-4-oxobutanoic acid, (S)-
PubMed:
Reduction of acrylamide level through blanching with treatment by an extremely thermostable L-asparaginase during French fries processing.
PubMed:
New amino acid germinants for spores of the enterotoxigenic Clostridium perfringens type A isolates.
PubMed:
Inactivation strategy for Clostridium perfringens spores adhered to food contact surfaces.
PubMed:
A 90-day toxicity study of L-asparagine, a food additive, in F344 rats.
PubMed:
Recent research progress on microbial L-asparaginases.
PubMed:
Effect of the cortex-lytic enzyme SleC from non-food-borne Clostridium perfringens on the germination properties of SleC-lacking spores of a food poisoning isolate.
PubMed:
Asparaginase in the treatment of non-ALL hematologic malignancies.
PubMed:
A 'conovenomic' analysis of the milked venom from the mollusk-hunting cone snail Conus textile--the pharmacological importance of post-translational modifications.
PubMed:
Cloning, expression, and characterization of L-asparaginase from a newly isolated Bacillus subtilis B11-06.
PubMed:
Racemic D,L-asparagine causes enantiomeric excess of other coexisting racemic D,L-amino acids during recrystallization: a hypothesis accounting for the origin of L-amino acids in the biosphere.
PubMed:
Enantioselective crystallization of D,L-amino acids induced by spontaneous asymmetric resolution of D,L-asparagine.
PubMed:
Purification, characterization and kinetic properties of extracellular L-asparaginase produced by Cladosporium sp.
PubMed:
The Clostridium perfringens germinant receptor protein GerKC is located in the spore inner membrane and is crucial for spore germination.
PubMed:
Reduction of acrylamide formation by vanadium salt in potato French fries and chips.
PubMed:
A comparative rapid and sensitive method to screen l-asparaginase producing fungi.
PubMed:
Clostridium perfringens spore germination: characterization of germinants and their receptors.
PubMed:
Causes of conductance change in yeast cultures.
PubMed:
In vitro propagation of Dioscorea alata var. purpurae.
PubMed:
Strategy to inactivate Clostridium perfringens spores in meat products.
PubMed:
Purification and characterisation of a glutaminase from Debaryomyces spp..
PubMed:
Energy taxis drives Campylobacter jejuni toward the most favorable conditions for growth.
PubMed:
Effect of medium composition and kinetic studies on extracellular and intracellular production of L-asparaginase from Pectobacterium carotovorum.
PubMed:
Identification and functional characterization of legumain in amphioxus Branchiostoma belcheri.
PubMed:
Protein-bound D-amino acids, and to a lesser extent lysinoalanine, decrease true ileal protein digestibility in minipigs as determined with (15)N-labeling.
PubMed:
Mechanisms of acrylamide formation: Maillard-induced transformation of asparagine.
PubMed:
Application of stepwise discriminant analysis to classify commercial orange juices using chiral micellar electrokinetic chromatography-laser induced fluorescence data of amino acids.
PubMed:
Cultural and nutritional studies of zoopathogenic fungi associated with livestock feeds in Nigeria.
PubMed:
Formation of Pentylpyridines in an Oil Medium.