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HomeProduct name listε-Pyrrolyllysine

ε-Pyrrolyllysine

ε-Pyrrolyllysine Structural

What is ε-Pyrrolyllysine?

The Uses of ε-Pyrrolyllysine

Pyrraline, an advanced Maillard product, was used to evaluate heat damage from the manufacturing and storage of enteral formulas and model systems. erved after the heat treatment of common whey proteins.

The Uses of ε-Pyrrolyllysine

Pyrraline, an advanced Maillard product, was used to evaluate heat damage from the manufacturing and storage of enteral formulas and model systems. A significant increase in Pyrraline content was observed after the heat treatment of common whey proteins.

Definition

ChEBI: An N-substituted pyrraline formed via Maillard reaction of L-lysine with glucose.

Properties of ε-Pyrrolyllysine

Melting point: >153°C (dec.)
Boiling point: 510.1±50.0 °C(Predicted)
Density  1.31±0.1 g/cm3(Predicted)
storage temp.  Hygroscopic, -20°C Freezer, Under inert atmosphere
solubility  Methanol (Slightly, Heated, Sonicated), Water (Slightly)
form  Solid
pka 2.51±0.24(Predicted)
color  Light Yellow to Brown
Stability: Hygroscopic

Safety information for ε-Pyrrolyllysine

Computed Descriptors for ε-Pyrrolyllysine

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