Glycine

Glycine is a white, crystalline solid at room temperature, odorless, with a sweet taste and moderate solubility in water; it has a melting point of approximately 233 °C (with decomposition). It is the simplest naturally occurring α-amino acid and classified as an organic chemical and biochemical building block. Glycine serves primarily as a key intermediate in the synthesis of pharmaceuticals—including antibiotics, antispasmodics, and infusion solutions—as well as agrochemicals such as herbicides and plant growth regulators. It is also used in the production of metal chelates, food additives (e.g., buffering agents and flavor enhancers), and certain dyes and pigments.

Used for the pharmaceutical industry, organic synthesis and biochemical analysis.Used as a buffer for the preparation of tissue culture media and the testing of copper, gold and silver. In medicine, it is used for the treatment of myasthenia gravis and progressive muscular atrophy, hyperacidity, chronic enteritis, and children hyperprolinemia diseases.Used for the treatment of myasthenia gravis and progressive muscular atrophy; treatment of excess stomach acid ester disease, chronic enteritis (often in combination antacid); using in combination with aspirin can reduce the irritation of the stomach; treatment of children hyperprolinemia; as the nitrogen source for generating non-essential amino acid and can be added to a mixed amino acid injection.Glycine is primarily used as a nutritional additive in chicken feed.Used as a kind of nutritional supplement which is mainly used for flavoring.Flavoring agent: Used for alcoholic beverage in combination with alanine; the addition amount: grape wine: 0.4%, whiskey: 0.2%, champagne: 1.0%. Others such as powder soup: 2%; lees marinated foods: 1%. Because it is tasted like shrimp and cuttlefish, and thus can be used in sauces.It has some certain inhibitory effects on the Bacillus subtilis and E. coli and thus can be used as the preservatives of surimi products and peanut butter with the added amount being 1% to 2%.Buffering effect: Because glycine is amphiprotic ions containing both amino and carboxyl groups, it has a strong buffering property on the taste feeling of salt and vinegar. The added amount is: salted products: 0.3% to 0.7%, acid stain product: 0.05% to 0.5%. Antioxidant effect (with its metal chelation): being added to butter, cheese, and margarine extend the storage duration by 3 to 4 times. To make the lard oil in baked food be stable, we can add 2.5% glucose and 0.5% glycine. Adding 0.1% to 0.5% glycine to the wheat flour for making convenient noodles can play a role of flavoring. In pharmacy, it is used as antacids (hyperacidity), therapeutic agent for muscle nutritional disorder as well as antidotes. Moreover, glycine can also be used as the raw material for synthesizing amino acids like threonine.It can be used as a spice according to the provisions of GB 2760-96.Glycine is also known as aminoacetic acid. In the field of pesticide production, it is used for synthesizing the glycine ethyl ester hydrochloride which is the intermediate for the synthesis of pyrethroid insecticides. Moreover, it can also be used for synthesizing fungicides iprodione and solid glyphosate herbicide; in addition it is also used in various kinds of other industries such as fertilizer, medicine, food additives, and spices.Used as a solvent to remove carbon dioxide in the fertilizer industry. In the pharmaceutical industry, it can be used as amino acid preparations, the buffer of chlortetracycline buffer and as the raw material for synthesizing the anti-Parkinson's disease drugs L-dopa. Moreover, it is also the intermediate for producing ethyl imidazole. It is also an adjunct therapy medicine for treating neural hyperacidity and effectively suppressing excess amount of gastric ulcer acid. In the food industry, it is used for the synthesis of alcohol, brewing products, meat processing and cold drinks formula. As a food additive, glycine can be used alone as a condiment and also used in combination with sodium glutamate, DL-alanine acid, and citric acid. In other industries, it can be used as a pH adjusting agent, being added to the plating solution, or used as the raw material for making other amino acids. It can further be used as biochemical reagents and solvent in organic synthesis and biochemistry.Used as the intermediates of pharmaceutical and pesticide, decarbonation solvents of fertilizers, plating fluid, etc.Used as a solvent for removing carbon dioxide in the fertilizer industry. In pharmaceutical industry, it is used as the buffer of chlortetracycline, amino antacids, and used for the preparation of L-dopa. In food industry, it can be used as flavoring agents, agent for removing saccharine bitter taste, for brewing, meat processing, and preparation of soft drinks. In addition, it can also be used as a pH adjusting agent and used in the preparation of the plating solution.Used as biochemical reagents for the pharmaceutical, food and feed additives; it can also be used as a non-toxic decarbonization agent in the field of fertilizer industry.
A white, odorless, crystalline powder having a sweetish taste. Itssolution is acid to litmus. One g dissolves in about 4 mL of water.It is very slightly soluble in alcohol and in ether. Glycine may beprepared from chloroacetic acid and ammonia; from proteinsources, such as gelatin and silk fibroin; from ammonium bicarbonateand sodium cyanide; by catalytic cleavage of serine; fromhydrobromic acid and methyleneaminoacetonitrile.

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