dextro-glutamic acid
(R)-2-aminopentanedioic acid
Identification
| Name | dextro-glutamic acid |
| IUPAC | (2R)-2-aminopentanedioic acid |
| CAS Number | 6893-26-1 |
| EINECS | 230-000-8 |
| FDA UNII | Q479989WEA |
| Molecular Formula | C5 H9 N O4 |
| Molecular Weight | 147.13053000 |
| MDL Number | MFCD00063112 |
| Nikkaji Number | J9.214B |
| Beilstein | 1723800 |
| XlogP3 | -3.70 (est) |
Regulatory
Physical Properties
| Appearance | colorless crystals (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Melting Point | 201.00 to 202.00 °C. @ 760.00 mm Hg |
| Boiling Point | 333.00 to 334.00 °C. @ 760.00 mm Hg (est) |
| Vapor Pressure | 0.000025 mmHg @ 25.00 °C. (est) |
| Flash Point | 312.00 °F. TCC ( 155.70 °C. ) (est) |
| logP (o/w) | -0.969 (est) |
| Soluble in | water, 8880 mg/L @ 25 °C (exp) |
| Insoluble in | alcohol |
No sensory data available
Safety Information
| Preferred SDS | View |
| 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 | information only not used for fragrances or flavors |
| Recommendation for dextro-glutamic acid usage levels up to | not for fragrance use. |
| Recommendation for dextro-glutamic acid flavor usage levels up to | not for flavor use. |
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Potential Uses
Natural Occurrence
Synonyms
(R)-2-
amino-pentanedioic acid
(R)-2-
aminoglutaric acid
(2R)-2-
aminopentanedioic acid
(R)-2-
aminopentanedioic acid
(R)-(-)-
glutamic acid
D-
glutamic acid
D-(-)-
glutamic acid
D(-)-
glutamic acid
glutamic acid D-form
glutamic acid, D-
PubMed:
IgE binding to peanut allergens is inhibited by combined d-aspartic and d-glutamic acids.
PubMed:
Improved production of poly-γ-glutamic acid by Bacillus subtilis D7 isolated from Doenjang, a Korean traditional fermented food, and its antioxidant activity.
PubMed:
Recombinant expression, purification and characterisation of the native glutamate racemase from Lactobacillus plantarum NC8.
PubMed:
Alterations in D-amino acid concentrations and microbial community structures during the fermentation of red and white wines.
PubMed:
Odor detection thresholds and enantiomeric distributions of several 4-alkyl substituted gamma-lactones in Australian red wine.
PubMed:
Microstructure of poly(gamma-glutamic acid) produced by Bacillus subtilis consisting of clusters of D- and L-glutamic acid repeating units.
PubMed:
The influence of manufacture on the free D-amino acid content of Cheddar cheese.
PubMed:
D-amino acid formation in sterilized alkali-treated olives.
PubMed:
Characterization of Bacillus cereus isolates associated with fatal pneumonias: strains are closely related to Bacillus anthracis and harbor B. anthracis virulence genes.
PubMed:
Identification of anthrax toxin genes in a Bacillus cereus associated with an illness resembling inhalation anthrax.
PubMed:
Anthrax toxin.
PubMed:
Chemical analysis of poly-gamma-glutamic acid produced by plasmid-free Bacillus subtilis (natto): Evidence that plasmids are not involved in poly-gamma-glutamic acid production.
PubMed:
A novel type of meso-diaminopimelic acid-based peptidoglycan and novel poly(erythritol phosphate) teichoic acids in cell walls of two coryneform isolates from the surface flora of French cooked cheeses.
PubMed:
Evaluation of serologic tests for diagnosis of anthrax after an outbreak of cutaneous anthrax in Paraguay.