laevo-methionyl glycine

L-methionylglycine

CAS: 14486-03-4 C7 H14 N2 O3 S MW: 206.26518000 savory

Identification

Namelaevo-methionyl glycine
IUPAC2-[[(2S)-2-amino-4-methylsulfanylbutanoyl]amino]acetic acid
CAS Number14486-03-4
EINECS238-487-9
FDA UNIIT872MM2E20
Molecular FormulaC7 H14 N2 O3 S
Molecular Weight206.26518000
MDL NumberMFCD00021730
Nikkaji NumberJ81.776G

Regulatory

JECFA Food Flavoring2122 L-methionylglycine
DG SANTE Food Flavourings17.037 L-methionylglycine
FEMA Number4692
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)14486-03-4 ; L-METHIONYLGLYCINE

Physical Properties

Appearance white powder (est)
Assay 98.00 to 100.00
Food Chemicals Codex Listed No
Melting Point 190.00 to 201.00 °C. @ 760.00 mm Hg
Boiling Point 487.00 to 488.00 °C. @ 760.00 mm Hg (est)
Flash Point 479.00 °F. TCC ( 248.60 °C. ) (est)
logP (o/w) -1.203 (est)
Soluble in water, 1.725e+004 mg/L @ 25 °C (est)

Organoleptic Properties

Odor Description at 1.00 % in propylene glycol.

Safety Information

Preferred SDSView
Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryspecial dietary and nutritional additives
Recommendation for laevo-methionyl glycine usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)1.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)24000 (μg/person/day)
Threshold of Concern90 (μg/person/day)
Structure ClassIII
baked goods50.00000
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese50.00000
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies50.00000
hard candy-
imitation dairy50.00000
instant coffee / tea-
jams / jellies-
meat products-
milk products50.00000
nut products-
other grains-
poultry-
processed fruits-
processed vegetables50.00000
reconstituted vegetables-
seasonings / flavors50.00000
snack foods50.00000
soft candy-
soups50.00000
sugar substitutes-
sweet sauces-
Dairy products, excluding products of category 02.0 (01.0)150.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)-
Edible ices, including sherbet and sorbet (03.0)-
Processed fruit (04.1)50.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)50.00000
Confectionery (05.0)-
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)-
Bakery wares (07.0)50.00000
Meat and meat products, including poultry and game (08.0)-
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)-
Eggs and egg products (10.0)-
Sweeteners, including honey (11.0)-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)100.00000
Foodstuffs intended for particular nutritional uses (13.0)-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)-
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)-
Ready-to-eat savouries (15.0)100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)-

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Potential Uses

None Found

Natural Occurrence

cheese cheddar cheese PMC heart porcine heart PMC

Synonyms

((S)-2- amino-4-methylsulfanyl-butyrylamino)-acetic acid 2-[[(2S)-2- amino-4-methylsulfanylbutanoyl]amino]acetic acid ((2S)-2- amino-4-methylthiobutanoylamino)acetic acid 2-[(2S)-2- amino-4-methylthiobutanoylamino]acetic acid glycine, L-methionyl- glycine, N-L-methionyl- L- methionylglycine N-L- methionylglycine PubMed: Hydrolysis of the amide bond in methionine-containing peptides catalyzed by various palladium(II) complexes: dependence of the hydrolysis rate on the steric bulk of the catalyst. Leffingwell & Associates: Flavor Properties of FEMA GRAS List 25 flavor chemicals PubMed: Reaction of [Pt(Gly-Gly-N,N',O)I]- with the N-acetylated dipeptide L-methionyl-L-histidine: selective platination of the histidine side chain by intramolecular migration of the platinum(II) complex. PubMed: Platinum(II) complexes with l-methionylglycine and l-methionyl-l-leucine ligands: synthesis, characterization and in vitro antitumoral activity. PubMed: Cisplatin mediates selective downstream hydrolytic cleavage of Met-(Gly)(n)-His segments (n=1,2) in methionine- and histidine-containing peptides: the role of ammine loss trans to the initial Pt-S(Met) anchor in facilitating amide hydrolysis. PubMed: Glycyl-L-sarcosine absorption across ovine omasal epithelium during coincubation with other peptide substrates and volatile fatty acids. PubMed: Absorption of L-carnosine, L-methionine, and L-methionylglycine by isolated sheep ruminal and omasal epithelial tissue. PubMed: Chloralanyl and propargylglycyl dipeptides. Suicide substrate containing antibacterials. PubMed: Coordination chemistry of peptides. Part II. Crystal structure of cyclo-L-methionylglycine and studies of metal complexation. PubMed: Determination of bioavailability of some long-chain N-substituted derivatives of L-methionine and L-lysine. PubMed: Small intestinal dipeptidases and disaccharidases in experimental uremia in rats. PubMed: [Use of small peptides to study the loss of available methionine, lysine and tryptophan during technological processing]. PubMed: Oligopeptide transport in proline peptidase mutants of Salmonella typhimurium. PubMed: Effect of semi-starvation on intestinal absorption of L-methionine and the dipeptide L-methionyl-L-methionine in the rat. PubMed: Synthesis of L-methionyl-L-glutamuyl-L-histidyl-L-phenylalanyl-L-argin-vl-L-tryptophyl-glycine and its melanocvte-stimulating and corticotropin-releasing activity.