L-Glutamic Acid Hcl
L-Glutamine
L-Histidine
L-Histidine Hcl
L-Hydroxyproline
L-Isoleucine
L-Leucine
L-Lysine Acetate
L-Lysine Hcl
L-Methionine
L-Ornithine Hcl
L-Phenylalanine
L-Phenylglycine
L-Proline
L-Pyroglutamic Acid
L-Serine
L-Theanine
L-Threonine
L-Tryptophan
L-Tyrosine
L-Valine
L-Homoarginine Hcl
L-Citrulline
L-Homphenylalanine
L-Homoserine
L-Homocitrulline
DL-Alanine
DL-allo-Threonine
DL-Arginine HCL
DL-Aspartic Acid
DL-Carnitine HCL
DL-Cysteine
DL-Cystine
DL-Glutamic Acid
DL-Isoleucine
DL-Lysine Hcl
DL-Methionine
DL-Phenylalanine
DL-Phenylglycine
DL-Pyroglutamic Acid
DL-Serine
DL-Threonine
DL-Tryptophan
DL-Tyrosine
DL-Valine
DL-allo-Isoleucine
DL-Homocystine
DL-Homocysteine
DL-Homoserine
DL-Norvaline
D-Alanine
D-Arginine
D-Cycloserine
D-Cysteine
D-Glucosamine Hcl
D-Glutamic Acid
D-Glutamine
D-Histidine
D-Leucine
D-Methionine
D-Phenylglycine
D-Phenylalanine
D-Proline
D-Pyroglutamic Acid
D-Serine
D-Threonine
D-Tyrosine
D-Tryptophan
D-Valine
D-Asparagine
D-Aspartic Acid
D-Arginine Hcl
D-Histidine Hcl
D-Isoleucine
D-Norvaline
D-Ornitine Hcl

L-Cysteine

(CAS: 52-90-4)

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CAS No.: 52-90-4

Specification:
Appearance: White crystals or crystalline powder; characteristic taste
Assay: 98.0 ~ 101.0%
Specific rotation[a] D 20: +8.3 ~ +9.5 ¡ã
State of solution: 95.0% Min
Heavy Metals: 10PPm Max
PH: 4.5 ~ 5.5

L-Cysteine was the only amino acid still being extracted from raw materials of animal or human origin.

For decades, cysteine has been obtained mainly from human hair and, to a lesser extent, from feathers, pigs¡¯ bristles and hooves. In Asia, mainly in China, hair sweepings are collected from hairdressers by professional gatherers who travel around the country. Until now, a large part of the world's demand for cysteine has been met by boiling these substances with concentrated hydrochloric acid and activated carbon followed by electrolysis. In developing a strain of bacteria with which cysteine can be produced by fermenting renewable raw materials, researchers pursued an entirely different path. They made use of the bacterial strain Escherichia coli, which helps to break down food in the human intestine. These harmless bacteria multiply very quickly in a nutrient broth sugar, salts and trace elements. By way of "metabolic design", the technology of which is protected by four basic patents, the biologists have succeeded in overriding the natural mechanism which regulates cysteine synthesis. The new approach does not necessitate introducing a foreign gene into Escherichia coli but consists, as in the conventional cultivation and selection of microorganisms, simply in optimizing genes already present in the bacterium. Instead of producing just enough cysteine to cover its own needs, the optimized E. coli strain also releases large quantities into the nutrient medium.

In many respects, cysteine is an extremely remarkable substance. As an amino acid, cysteine is the basis of all life on Earth. But unlike the other 19 amino acids used by living organisms to synthesize proteins, cysteine is the only one with a sulfhydryl group. This functional group opens up a truly broad range of applications. Not surprisingly, worldwide annual demand for cysteine is several thousand metric tons every year. In addition to the substance's functional properties, Producer's unique fermentation process offers processors distinct competitive advantages.

This process entails benefits not only because of its consistantly high purity, but also because of the manner of production itself. Until now, the use of human or animal hair as a base material made cysteine a rather problematic additive for many end consumers. However, cysteine is made solely from inorganic and vegetable raw materials, making it suitable for vegetarian, kosher and halal food preparation. Additionally, vegetablebased substances are preferred in the cosmetic and pharmaceutical sectors.

For Soft and Fresh Bread ¨CCysteine for Bakeries
In bakeries, cysteine's sulfhydryl groups break open the disulfide bonds of the protein gluten, a component of flour. As a result, the viscosity of the dough is reduced and it becomes softer and easier to work. An added advantage is that the volume of the formed dough increases during baking. For Improved Flavor ¨C Cysteine for the Food Industry Combined with various sugars, cysteine produces a seasoning with a pleasant meat flavor. Also, new innovative snacks and ready-made meals can be prepared for the vegetarian market.

Making Life Easier ¨CCysteine for Other Industries
Cysteine's properties as a free-radical scavenger, reducing agent and glutathion precursor make it an extremely versatile raw material for the fast-growth market of functional food supplements. Also, Cysteine is in great demand in the traditional pharmaceutical field. N-Acetyl cysteine breaks open the disulfide bonds in bronchial phlegm, which liquefies. The mucus is prevented from lodging in the bronchial tubes and can be coughed up. Cysteine is thus a valuable agent in combating coughs and even mucoviscidosis. There is also a great demand for vegetarian amino acids, as building blocks in pharmaceuticals.