L-Threonine (CAS 72-19-5) — formula C4H9NO3, molecular weight 119.06 g/mol; category food additives.
| CAS Number | 72-19-5 |
|---|---|
| Molecular Formula | C4H9NO3 |
| Molecular Weight | 119.06 g/mol |
| Melting Point | 256 |
| LogP | -2.94 |
| Applications | Uses: CIR ingredient: Threonine, An essential amino acid, [Merck Index] Used as a flavoring agent and nutritional supplement, [FDA] Used as a dietary supplement, flavor additive, and for biochemical research, [HSDB], [Merck Index], Nutrition and biochemical research, dietary supplement, BIOLOGICAL ACTIVITIES: Possible antiulcer, essential, flavor, Use (kg, approx.) in Germany (2009): >10000, Consumption (g per capita, approx.) in Germany (2009): 0.122, Calculated removal (%): 92.1, L-Threonine makes up collagen, elastin, and enamel protein. It aids proper fat metabolism in the liver, helps the digestive and intestinal tracts function more smoothly, and assists in metabolism and assimilation., Use Classification: Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes, Flavoring Agents -> JECFA Flavorings Index, Cosmetics -> Hair conditioning, Antistatic, Household Products: Information on 29 consumer products that contain Threonine in the following categories is provided:, • Personal Care, Methods of Manufacturing: Hydrolysis of protein (casein), organic synthesis., U.S. Production: Production volumes for non-confidential chemicals reported under the Inventory Update Rule. [Table#7478], General Manufacturing Information: L-Threonine: ACTIVE, Threonine: ACTIVE, The amino acids that are incorporated into mammalian protein are alpha-amino acids, with the exception of proline, which is an alpha-imino acid. This means that they have a carboxyl group, an amino nitrogen group, and a side chain attached to a central alpha-carbon. Functional differences among the amino acids lie in the structure of their side chains. In addition to differences in size, these side groups carry different charges at physiological pH (e.g., nonpolar, uncharged but polar, negatively charged, positively charged), some groups are hydrophobic (e.g., branched chain and aromatic amino acids) and some hydrophilic (most others). These side chains have an important bearing on the ways in which the higher orders of protein structure are stabilized and are intimate parts of many other aspects of protein function. |
| Category | Nutrition Enhancers |
Documented applications: Uses: CIR ingredient: Threonine, An essential amino acid, [Merck Index] Used as a flavoring agent and nutritional supplement, [FDA] Used as a dietary supplement, flavor additive, and for biochemical research, [HSDB], [Merck Index], Nutrition and biochemical research, dietary supplement, BIOLOGICAL ACTIVITIES: Possible antiulcer, essential, flavor, Use (kg, approx.) in Germany (2009): >10000, Consumption (g per capita, approx.) in Germany (2009): 0.122, Calculated removal (%): 92.1, L-Threonine makes up collagen, elastin, and enamel protein. It aids proper fat metabolism in the liver, helps the digestive and intestinal tracts function more smoothly, and assists in metabolism and assimilation., Use Classification: Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes, Flavoring Agents -> JECFA Flavorings Index, Cosmetics -> Hair conditioning, Antistatic, Household Products: Information on 29 consumer products that contain Threonine in the following categories is provided:, • Personal Care, Methods of Manufacturing: Hydrolysis of protein (casein), organic synthesis., U.S. Production: Production volumes for non-confidential chemicals reported under the Inventory Update Rule. [Table#7478], General Manufacturing Information: L-Threonine: ACTIVE, Threonine: ACTIVE, The amino acids that are incorporated into mammalian protein are alpha-amino acids, with the exception of proline, which is an alpha-imino acid. This means that they have a carboxyl group, an amino nitrogen group, and a side chain attached to a central alpha-carbon. Functional differences among the amino acids lie in the structure of their side chains. In addition to differences in size, these side groups carry different charges at physiological pH (e.g., nonpolar, uncharged but polar, negatively charged, positively charged), some groups are hydrophobic (e.g., branched chain and aromatic amino acids) and some hydrophilic (most others). These side chains have an important bearing on the ways in which the higher orders of protein structure are stabilized and are intimate parts of many other aspects of protein function..
L-Threonine is a food-grade compound with CAS registry number 72-19-5 and molecular formula C4H9NO3 (molecular weight 119.06 g/mol), belonging to the food additives segment of chemical raw materials.
CAS number: 72-19-5
Its molecular formula C4H9NO3 comprises 4 C, 9 H, 1 N, 3 O atoms.
Also known as: L-Threonine · L-苏氨酸 · THREONINE
Category: food additives
The CAS registry number of L-Threonine is 72-19-5.
Molecular formula C4H9NO3, molecular weight 119.06 g/mol.
It is also registered under: L-Threonine, L-苏氨酸, THREONINE.
Recorded applications: Uses: CIR ingredient: Threonine, An essential amino acid, [Merck Index] Used as a flavoring agent and nutritional supplement, [FDA] Used as a dietary supplement, flavor additive, and for biochemical research, [HSDB], [Merck Index], Nutrition and biochemical research, dietary supplement, BIOLOGICAL ACTIVITIES: Possible antiulcer, essential, flavor, Use (kg, approx.) in Germany (2009): >10000, Consumption (g per capita, approx.) in Germany (2009): 0.122, Calculated removal (%): 92.1, L-Threonine makes up collagen, elastin, and enamel protein. It aids proper fat metabolism in the liver, helps the digestive and intestinal tracts function more smoothly, and assists in metabolism and assimilation., Use Classification: Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes, Flavoring Agents -> JECFA Flavorings Index, Cosmetics -> Hair conditioning, Antistatic, Household Products: Information on 29 consumer products that contain Threonine in the following categories is provided:, • Personal Care, Methods of Manufacturing: Hydrolysis of protein (casein), organic synthesis., U.S. Production: Production volumes for non-confidential chemicals reported under the Inventory Update Rule. [Table#7478], General Manufacturing Information: L-Threonine: ACTIVE, Threonine: ACTIVE, The amino acids that are incorporated into mammalian protein are alpha-amino acids, with the exception of proline, which is an alpha-imino acid. This means that they have a carboxyl group, an amino nitrogen group, and a side chain attached to a central alpha-carbon. Functional differences among the amino acids lie in the structure of their side chains. In addition to differences in size, these side groups carry different charges at physiological pH (e.g., nonpolar, uncharged but polar, negatively charged, positively charged), some groups are hydrophobic (e.g., branched chain and aromatic amino acids) and some hydrophilic (most others). These side chains have an important bearing on the ways in which the higher orders of protein structure are stabilized and are intimate parts of many other aspects of protein function..
Category: Nutrition Enhancers.
Independent reference data for L-Threonine (CAS 72-19-5), compiled from public chemistry databases.
| CAS 号 | 72-19-5 |
|---|---|
| PubChem CID | 6288 |
| 分子式 | C4H9NO3 |
| 分子量 | 119.06 g/mol |
| IUPAC 名称 | (2S,3R)-2-amino-3-hydroxybutanoic acid |
| InChIKey | AYFVYJQAPQTCCC-GBXIJSLDSA-N |
| UNII（FDA） | 2ZD004190S |
| ChEBI 编号 | CHEBI:16857 |
| FEMA 编号 | 4710 |
| JECFA 编号 | 2119 |
| Molecular Weight | 119.12 |
|---|---|
| XLogP3 | -2.9 |
| Hydrogen Bond Donor Count | 3 |
| Hydrogen Bond Acceptor Count | 4 |
| Rotatable Bond Count | 2 |
| Exact Mass | 119.058243149 |
| Monoisotopic Mass | 119.058243149 |
| Topological Polar Surface Area | 83.6 |
| Heavy Atom Count | 8 |
| Melting Point | 256 |
|---|---|
| Melting Point | 256 °C (decomposes) |
| Melting Point | 256 °C |
| Solubility | 97000 |
| Solubility | In water, 9.70X10+4 mg/L at 25 °C |
| Solubility | 97.0 mg/mL |
| Vapor Pressure | 0.00000004 [mmHg] |
| LogP | -2.94 |
| LogP | log Kow = -2.94 |
| Ionization Efficiency | 2.35 |
L-threonine; threonine; 72-19-5; (2S,3R)-2-amino-3-hydroxybutanoic acid; Threonin; L-(-)-Threonine; (S)-Threonine; 2-amino-3-hydroxybutyric acid; Treonina; (2S,3R)-2-Amino-3-hydroxybutyric acid; Threoninum; L-Threonin; L-thr; DTXSID2046412; (2S)-threonine; L-2-Amino-3-hydroxybutyric acid
| 法规与食品接触 | FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT, NUTRIENT SUPPLEMENT FLAVOURING_AGENT: Flavouring Agent Flavoring Agents Savory, Pleasant No safety concern at current levels of intake when used as a flavouring agent TRS 974-JECFA 76 |
|---|---|
| GHS 通报统计 | 99.6% (245 / 246) |
| GHS 通报统计 | 99.6% (245 / 246) |
|---|
L-苏氨酸 的 CAS 号为 72-19-5，分子式 C4H9NO3，分子量 119.06 g/mol。 UNII 2ZD004190S; ChEBI 16857; InChIKey AYFVYJQAPQTCCC-GBXIJSLDSA-N. Melting Point: 256; Melting Point: 256 °C (decomposes); Melting Point: 256 °C.
Source: PubChem / Wikidata; the batch COA governs where values differ.
Supplier: Jinan Shenghe Chemical Co., Ltd.
中文页面: L-苏氨酸