N-Hydroxy-L-asparagine

Base Information

• Chemical Name: N-Hydroxy-L-asparagine
• CAS No.: 8029-76-3
• Molecular Formula: unspecified
• Molecular Weight: 0
• Nikkaji Number: J372.799H
• Wikidata: Q27123606
• Metabolomics Workbench ID: 45436
• ChEMBL ID: CHEMBL63902
• Mol file: 8029-76-3.mol

Synonyms:aspartate-beta-hydroxamate;aspartic acid beta-hydroxamate;beta-aspartylhydroxamate;beta-aspartylhydroxamic acid;beta-aspartylhydroxamic acid, (D)-isomer;beta-aspartylhydroxamic acid, (L)-isomer;D-aspartic acid beta-hydroxamate

Chemical Property of N-Hydroxy-L-asparagine

Chemical Property:

• XLogP3: -3.5
• Hydrogen Bond Donor Count: 4
• Hydrogen Bond Acceptor Count: 5
• Rotatable Bond Count: 3
• Exact Mass: 148.04840674
• Heavy Atom Count: 10
• Complexity: 146

Purity/Quality:

98%,99%, ^*data from raw suppliers

Safty Information:

• Pictogram(s):  
• Hazard Codes: 

MSDS Files:

Useful:

• Canonical SMILES: C(C(C(=O)O)N)C(=O)NO
• Isomeric SMILES: C([C@@H](C(=O)O)N)C(=O)NO
• Description: Hydroxylated lecithin is derived from a complex mixture of acetone-insoluble phosphatides from soybean and other plant lecithins, consisting chiefly of phosphatidyl choline, phosphatidyl ethanolamine, and phosphatidyl inositol, as well as other minor phospholidpids and glycolipids mixed with varying amount of triglycerides, fatty acids, sterols, and carbohydrates. The mixture is treated with hydrogen peroxide, benzoyl peroxide, lactic acid, and sodium hydroxide, or with hydrogen peroxide, acetic acid, and sodium hydroxide, to produce a hydroxylated product having an iodine value approximately 10% lower than that of the starting material. Hydroxylated lecithin may vary in consistency from fluid to plastic, depending upon the content of free fatty acid and oil and whether it contains diluents. It is light yellow in color and has a characteristic "bleached" odor. It is partially soluble in water, but hydrates readily to form emulsions; it is more dispersible and hydrates more readily than crude lecithin.
• Uses: Hydroxylated Lecithin is an emulsifier and clouding agent that is a modified crude lecithin of improved water dispersibility. It is manufactured by treating soybean lecithin with peroxide to increase the hydrophilic properties of lecithin. It is partially soluble in water but hydrates readily to form emulsions. It is used in bakery products because it has an apparent synergy with monoand diglycerides. It is also used in dry-mixed beverages and margarine. It is also termed hydroxylated soybean lecithin. Food additive.