L-Tryptophan

CAS NO.:73-22-3     

MF: C11H12N2O2  

MW: 204.23    

Nature:White or yellowish vane-like crystal or powder, solubility in water 1.14 g(25°C), soluble in dilute acid or dilute base, stable in lye, decomposition in strong acid. Slightly soluble in ethanol, insoluble in chloroform, ether.      

Application: A nutritional supplement. The tryptophan contained in egg white protein, fish, corn meal, etc. is the limiting amino acid, and the content of rice and other grains is less. It can be combined with lysine, methionine and threonine to strengthen amino acids. Adding 0.02% tryptophan and 0.1% lysine to corn products can significantly increase the titer of protein. An important component of amino acid infusion and synthetic amino acid preparation. It can treat niacin deficiency. It is used in biochemical research and as a sedative in medicine.