TianJia Food Additive Manufacturer L-Tyrosine

Inkcazelo emfutshane:

Inombolo yeCAS:60-18-4

Ukupakishwa:25kg/Ibhegi

Min.Ubungakanani boMyalelo:1000kgs

Ukuxinana1.34

Indawo yokunyibilika290℃

Indawo yokubilisa314.29℃(uqikelelo olurhabaxa)

Ukujikeleza okuthe ngqo-11.65 ° (C=5, DIL HCL/H2O 50/50)

Indawo yokuflasha176 ℃

Ukunyibilika kwamanzi0.45 g/L (25℃)

UkunyibilikaAyinyibiliki emanzini (0.04%, 25℃), ayinyibiliki kwi-ethanol eyi-anhydrous, i-ether, kunye ne-acetone, kwaye inyibilika kwi-acids edibeneyo okanye iziseko.

Isalathiso sokuqhafaza-12 ° (C=5, 1mol/LH

I-acidity coefficient2.2 (nge-25 ℃)

PH ixabiso6.5 (0.1g/l, H2O)

Thumela i-imeyile kuthi

Iinkcukacha zeMveliso

Iithegi zeMveliso

I-l-tyrosine

intshayelelo emfutshane

I-Tyrosine (efinyeziweyo njengeTyr okanye i-Y) okanye i-4-hydroxyphenylalanine yenye ye-amino acids ye-22 esetyenziswa ngamaseli ukwenza iiprotheni.Ingasetyenziselwa ukwenza iiprotheyini kwiiseli, kunye ne-codons UAC kunye ne-UAU.Asiyo amino acid engabalulekanga equlathe amaqela asecaleni akwincam kwaye inokwenziwa ngumzimba womntu.Igama elithi 'tyrosine' livela kwigama lesiGrike elithi tyros, elithetha itshizi.Ekuqaleni kwenkulungwane ye-19, yafunyanwa okokuqala ngusokhemisti waseJamani u-Eustus von Libich kwi-casein cheese, kwaye xa isetyenziswe njengeqela elisebenzayo okanye elisecaleni, libizwa ngokuba yi-tyrosine.

umsebenzi

Ukongezelela ekubeni yiprotheni ye-amino acid, i-tyrosine idlala indima ekhethekileyo ekutshintsheni umqondiso kwiiprotheni ngokuthembela kumaqela asebenzayo e-phenolic.Umsebenzi wayo njenge-receptor yamaqela e-phosphate adluliselwe yiprotheni kinases (ebizwa ngokuba yi-tyrosine kinase receptors), ngelixa i-phosphorylation yamaqela e-hydroxyl iguqula umsebenzi weprotheni ekujoliswe kuyo.

I-Tyrosine nayo idlala indima ebalulekileyo kwi-photosynthesis, isebenza njengomboneleli we-electron ekunciphiseni ukusabela kwe-chlorophyll ene-oxidized kwi-chloroplasts (i-Photosystem II), ukuchithwa kwe-phenolic amaqela e-OH, kwaye ekugqibeleni kuncitshiswe ngamaqoqo amane angundoqo e-manganese kwi-Photosystem II.

Imithombo yokutya

I-Tyrosine inokwenziwa kwi-phenylalanine emzimbeni kwaye inokufumaneka kwiiprotheni ezininzi zokutya ezifana nenkukhu, i-turkey, intlanzi, ubisi, i-yogurt, i-cheese, i-cheese, i-peanuts, i-almonds, imbewu yethanga, i-sesame, i-soya, iimbotyi ze-lima, i-avocados, kunye neebhanana.

I-L-tyrosine i-amino acid engabalulekanga kwaye enye yezinto eziphambili kwindlela ye-methionine metabolism.Ifumaneka ngokubanzi kwizinto eziphilayo kwaye idlala indima ebalulekileyo kwiinkqubo ezininzi zebhayoloji.

I-L-tyrosine iyinxalenye yeeprotheni kwaye ithatha inxaxheba kwinkqubo yokwenziwa kweeprotheni.Ikwayi-precursor yezinto ezahlukeneyo ze-bioactive, kubandakanya i-catecholamine neurotransmitters ezifana ne-dopamine, i-norepinephrine, kunye ne-adrenaline, kunye neehomoni ze-thyroid kunye ne-melanin.

Ukongezelela, i-L-tyrosine nayo ibandakanyeka kwi-synthesis ye-molekyuli ezibalulekileyo ze-biological ngokusebenzisa uchungechunge lwe-enzymes emzimbeni, njenge-tyrosine kinase kunye ne-tyrosine hydroxylase, ezibandakanyeka kwiindlela zokubonisa i-kinase kunye nokulawulwa kwe-physiological.

Ukuthathwa kwe-L-tyrosine kunokufumaneka ngokutya, kunye nemithombo yokutya eninzi kubandakanya amantongomane, imbewu, inyama, intlanzi, kunye neemveliso zobisi.Ukongezelela, i-L-tyrosine nayo inokuguqulwa kwenye i-amino acid, i-phenylalanine, ngokusebenzisa i-tyrosine synthesis pathway emzimbeni.

Kutheni Khetha Thina

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