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Product FOB Price Min.Order Supply Ability Supplier
L-(+)Sodium glutamate
Cas No: 142-47-2
No Data 1 Kilogram 100 Metric Ton/Month CHANGCHUN WEIERSI IMPORT AND EXPORT TRADE CO.,LTD Contact Supplier
Monosodium Glutamate
Cas No: 142-47-2
No Data 1 Metric Ton 200 Metric Ton/Day EAST CHEMSOURCES LIMITED Contact Supplier
Chinese Seasoning Msg Monosodium Glutamate Top Sale
Cas No: 142-47-2
No Data No Data No Data Xiamen Xixiang Supply Chain Co,Ltd Contact Supplier
L-(+)Sodium glutamate Manufacturer/High quality/Best price/In stock
Cas No: 142-47-2
USD $ 3.0-3.0 / Kilogram 1 Kilogram 1-100 Metric Ton/Month Dayang Chem (Hangzhou) Co.,Ltd. Contact Supplier
High purity Various Specifications L-Glutamic acid sodium salt CAS:142-47-2
Cas No: 142-47-2
USD $ 100.0-500.0 / Gram 1 Gram 99999 Gram/Year Hangzhou Dingyan Chem Co., Ltd Contact Supplier
High quality L-(+)Sodium Glutamate supplier in China
Cas No: 142-47-2
No Data 1 Kilogram 30 Metric Ton/Month Simagchem Corporation Contact Supplier
L-(+)Sodium glutamate CAS#142-47-2
Cas No: 142-47-2
No Data 1 Kilogram 10000 Metric Ton/Year Hefei TNJ chemical industry co.,ltd Contact Supplier
High Quality Food Grade L-(+)Sodium glutamate HACCP Manufacturer
Cas No: 142-47-2
USD $ 0.1-0.1 / Gram 1 Gram 100 Metric Ton/Year Xi'an Xszo Chem Co., Ltd. Contact Supplier
Factory Supply Sodium hydrogen glutamate
Cas No: 142-47-2
No Data 1 1 Ality Chemical Corporation Contact Supplier
2-aminopentanedioic acid; sodium
Cas No: 142-47-2
No Data 10 Milligram Amadis Chemical Co., Ltd. Contact Supplier

142-47-2 Usage

Pharmaceutical Applications

Monosodium glutamate is used in oral pharmaceutical formulations as a buffer and a flavor enhancer. For example, it is used with sugar to improve the palatability of bitter-tasting drugs and can reduce the metallic taste of iron-containing liquids. It has also been used in subcutaneous live vaccine injections such as measles, mumps, rubella and varicella-zoster live vaccine (ProQuad). However, the most widespread use of monosodium glutamate is as a flavor enhancer in food products. Typically, 0.2–0.9% is used in normally salted foods, although products such as soy protein can contain 10–30%. The use of monosodium glutamate in food products has been controversial owing to the apparently high number of adverse reactions attributed to the substance, which gives rise to the so-called ‘Chinese Restaurant Syndrome’.The current consensus is that there is no clinically compelling evidence to suggest that monosodium glutamate may be harmful at the current levels used in foods.

Chemical Properties

Monosodium glutamate, the best-known and most widely used flavor enhancer, is practically odorless and may have either a slightly sweet or slightly salty taste. Addition of monosodium glutamate to food enhances several specific flavor characteristics, such as impact, body of fullness, continuity, mouth fullness, mildness and complexity. For a detailed description of this compound refer to Burdock (1997)

Uses

sodium glutamate is an amino acid with skin-conditioning, odormasking, and hair-conditioning action.

Fire Hazard

Flash point data are not available for L-(+)Sodium glutamate, but L-(+)Sodium glutamate is probably combustible.

Regulatory Status

GRAS listed. Accepted in Europe for use as a food additive in certain applications. Included in the FDA Inactive Ingredients Database (oral syrup). Included in nonparenteral medicines licensed in the UK. Included in subcutaneous vaccine injections.

storage

Aqueous solutions of monosodium glutamate may be sterilized by autoclaving. Monosodium glutamate should be stored in a tight container in a cool, dry place.

Chemical Properties

Colorless powder

Definition

ChEBI: An optically active form of monosodium glutamate having L-configuration.

Chemical Properties

Monosodium glutamate occurs as white free-flowing crystals or a crystalline powder. It is practically odorless and has a meat-like taste.

Uses

Flavor enhancer for foods in concentration of about 0.3%.

Air & Water Reactions

Water soluble.

Safety Profile

Moderately toxic by intravenous route. Mildly toxic by ingestion and other routes. An experimental teratogen. Other experimental reproductive effects. Human systemic effects by ingestion and intravenous routes: somnolence, hallucinations and distorted perceptions, headache, dyspnea, nausea or vomiting, dermatitis. The cause of "Chnese restaurant syndrome." When heated to decomposition it emits toxic fumes of NOx and Na2O.

Reactivity Profile

L-(+)Sodium glutamate is an amide. Amides/imides react with azo and diazo compounds to generate toxic gases. Flammable gases are formed by the reaction of organic amides/imides with strong reducing agents. Amides are very weak bases (weaker than water). Imides are less basic yet and in fact react with strong bases to form salts. That is, they can react as acids. Mixing amides with dehydrating agents such as P2O5 or SOCl2 generates the corresponding nitrile. The combustion of these compounds generates mixed oxides of nitrogen (NOx).

Description

History of development. The best known and most widely used flavor enhancer is monosodium glutamate (MSG). In 1866, a German chemist, Ritthausen, isolated glutamic acid. Later, another chemist converted the acid to a sodium salt, monosodium glutamate. In doing their work, neither had any interest in flavor.More than 40 years later, in 1908, a Japanese chemist at the University of Tokyo, Dr. Kikunae Ikeda, discovered the flavor enhancing properties of MSG. Dr. Ikeda had set out to find out why and how a certain seaweed, Laminaria japonica, affected flavor. Japanese cooks had used this seaweed for centuries to improve the flavor of soups and certain other foods. Dr. Ikeda discovered that the ingredient in the seaweed that made the difference was MSG, and that it had an unusual ability to enhance or intensify the flavor of many high protein foods.After isolating MSG, Dr. Ikeda developed a process for extracting it from wheat flour and other flours. Working with the Japanese chemical company, Suzuki and Co., he supervised the construction of a plant and, as a partner with the company, began commercial production of MSG in 1909.There were several attempts to produce MSG in the United States in the years following, but it was not until the 1940s that large- scale MSG production began in this country. By 1968, U.S. production had grown to 46 million pounds per year. The latest production figures (1987) reported 18.6 million pounds per year.Flavor and enhancing properties. At one time, it was felt that MSG had a somewhat meaty flavor and that this flavor was a factor in its ability to intensify the flavors of other foods, particularly protein-rich foods. It was discovered, however, that the meaty taste came rather from contaminants in the crude glutamate, and when these contaminants were sharply reduced, the flavor characteristic also was reduced considerably.MSG is not flavorless. In large enough concentrations, or by itself, it has been found to have a taste of its own, sometimes described as sweet-saline. There are some, in fact, who feel that MSG is nothing more than a seasoner which gains its effect by combining with and intensifying the flavors of the foods to which it is added. However, to say that MSG only intensifies the flavor of foods is too simplistic. When monosodium glutamate is added to food, several specific flavor characteristics are enhanced - such as impact, body or fullness, continuity, mouth fullness, mildness, and complexity. Glutamate also harmonizes the wide range of flavors present in sauces, soups and casseroles, promoting a highly blended and full-bodied perception of flavor.The savory taste of glutamate is to tomatoes, cheese, and meat what sweetness is to sugar, sourness is to lemons, saltiness is to anchovies and bitterness is to coffee. Just as each of these foods has a distinctive taste, food high in glutamate has a basic and independent taste. In China and Japan, there is a concept for this independent taste, which they call Xian-Wei (China) and Umami (Japan). Current research has found more than 40 umami substances of which glutamate is most common. In fact, umami is an integral part of cuisines throughout the world and has been described by Westerners as “savory,” “broth-like” and “meaty.”.Production. MSG is commonly produced using a fermentation process using a glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, the glutamic acid is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized. Monosodium glutamate is then crystallized, dried, sieved, packed and shipped.

Safety

Monosodium glutamate is widely used in foods and oral pharmaceutical formulations. It is generally regarded as moderately toxic on ingestion or intravenous administration. Adverse effects include somnolence, hallucinations and distorted perceptions, headache, dyspnea, nausea or vomiting, and dermatitis. The lowest lethal oral dose in humans is reported to be 43 mg/kg.The use of monosodium glutamate in foods has been controversial due to the so-called ‘Chinese Restaurant Syndrome’, although it is generally regarded as safe at intake levels of up to 6 mg/kg bodyweight.In Europe, total glutamate intake from food ranges from 5–12 g/day. There has been a report of a foreign body granuloma caused by monosodium glutamate after a BCG vaccination.

Preparation

Monosodium glutamate is commonly produced by a fermentation process using glucose (often sugar molasses) as a starting substance. Once the glucose is converted to glutamic acid, it is filtered, dissolved and converted to monosodium glutamate by neutralization with sodium hydroxide. The monosodium glutamate solution is decolorized and then crystallized, dried, sieved, packed and shipped

Description

L-(+)sodium glutamate (monosodium L-glutamate, MSG) has a unique taste, known as “umami”, which is different from the four basic tastes of sweet, salty, sour, and bitter. MSG is used in large quantities as a flavor enhancer throughout the world. MSG is not a direct taste enhancer but a complex flavor enhancer for gravies, meats, poultry, sauces, and in other combinations. MSG is also used to enhance the taste of tobacco and to treat hepatic coma. As a salt of amino acid, MSG is also safe in practices of use and concentration in cosmetics, such as skin care products.

Production Methods

Monosodium glutamate is the monosodium salt of the naturally occurring L-form of glutamic acid. It is commonly manufactured by fermentation of carbohydrate sources such as sugar beet molasses. In general, sugar beet products are used in Europe and the USA. M 452 Monosodium Glutamate Other carbohydrate sources such as sugar cane and tapioca are used in Asia.

References

[1] Tetsuya Kawakita, L-Monosodium Glutamate (MSG), Kirk-Othmer Encyclopedia of Chemical Technology, 2000 [2] Leslie T. Webster and Charles S. Davidson, The effect of sodium glutamate on hepatic coma, The Journal of Clinical Investigation, 1956, vol. 35, 191-199 [3] DV Belsito, Safety Assessment of α-Amino Acids as Used in Cosmetics

Occurrence

Reported found in certain seaweeds including Laminaria japonica

General Description

White or off-white crystalline powder with a slight peptone-like odor. pH (0.2% solution)7.0.
InChI:InChI=1/C5H9NO4.2Na/c6-3(5(9)10)1-2-4(7)8;;/h3H,1-2,6H2,(H,7,8)(H,9,10);;/q;2*+1/p-2

142-47-2 Well-known Company Product Price

Brand (Code)Product description CAS number Packaging Price Detail
Sigma-Aldrich (01495)  L-Glutamicacidmonosodiumsalthydrate  analytical reference material 142-47-2 01495-1G 1,443.78CNY Detail

142-47-2SDS

SAFETY DATA SHEETS

According to Globally Harmonized System of Classification and Labelling of Chemicals (GHS) - Sixth revised edition

Version: 1.0

Creation Date: Aug 15, 2017

Revision Date: Aug 15, 2017

1.Identification

1.1 GHS Product identifier

Product name monosodium L-glutamate

1.2 Other means of identification

Product number -
Other names (S)-2-Aminopentanedioic acid,L-Glutamic acid monosodium salt,Glu

1.3 Recommended use of the chemical and restrictions on use

Identified uses For industry use only.
Uses advised against no data available

1.4 Supplier's details

1.5 Emergency phone number

Emergency phone number -
Service hours Monday to Friday, 9am-5pm (Standard time zone: UTC/GMT +8 hours).

More Details:142-47-2 SDS

142-47-2Synthetic route

formaldehyd
50-00-0

formaldehyd

hydrogen cyanide
74-90-8

hydrogen cyanide

monosodium L-glutamate
142-47-2

monosodium L-glutamate

L-glutamic acid N,N-diacetic acid tetra sodium salt

L-glutamic acid N,N-diacetic acid tetra sodium salt

Conditions
ConditionsYield
Stage #1: formaldehyd; hydrogen cyanide; monosodium L-glutamate In water at 20 - 60℃; for 0.25h;
Stage #2: With water; sodium hydroxide at 25 - 110℃; for 5h; Product distribution / selectivity;
94%
Stage #1: formaldehyd; hydrogen cyanide; monosodium L-glutamate In water at 45 - 60℃; for 0.25h;
Stage #2: With sodium hydroxide In water at 25 - 110℃; for 5h; Temperature;
hexadecanoic acid methyl ester
112-39-0

hexadecanoic acid methyl ester

monosodium L-glutamate
142-47-2

monosodium L-glutamate

monosodium palmitoyl-L-glutamate

monosodium palmitoyl-L-glutamate

Conditions
ConditionsYield
With magnesium oxide; potassium oxide at 20 - 40℃; for 3h; pH=9 - 12;90.56%
methyl n-dodecanoate
111-82-0

methyl n-dodecanoate

monosodium L-glutamate
142-47-2

monosodium L-glutamate

sodium hydrogen N-(1-oxododecyl)-L-glutamate

sodium hydrogen N-(1-oxododecyl)-L-glutamate

Conditions
ConditionsYield
With magnesium oxide; potassium oxide at 20 - 40℃; for 3h; pH=10 - 13;88.67%
monosodium L-glutamate
142-47-2

monosodium L-glutamate

sodium L-α-amino-n-butyrate

sodium L-α-amino-n-butyrate

L-γ-glutamyl-L-α-aminobutyric acid
16869-42-4

L-γ-glutamyl-L-α-aminobutyric acid

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;80.5%
L-serin
56-45-1

L-serin

monosodium L-glutamate
142-47-2

monosodium L-glutamate

(S)-2-amino-5-((S)-1-carboxy-2-hydroxyethylamino)-5-oxopentanoic acid
5875-35-4

(S)-2-amino-5-((S)-1-carboxy-2-hydroxyethylamino)-5-oxopentanoic acid

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;72.5%
L-homoserine
672-15-1

L-homoserine

monosodium L-glutamate
142-47-2

monosodium L-glutamate

γ-glutamyl-L-homoserine

γ-glutamyl-L-homoserine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;68.5%
monosodium L-glutamate
142-47-2

monosodium L-glutamate

glycine
56-40-6

glycine

(S)-2-Amino-4-(carboxymethyl-carbamoyl)-butyric acid
1948-29-4

(S)-2-Amino-4-(carboxymethyl-carbamoyl)-butyric acid

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;62.5%
L-alanin
56-41-7

L-alanin

monosodium L-glutamate
142-47-2

monosodium L-glutamate

H-γ-L-Glu-L-Ala-OH
5875-41-2

H-γ-L-Glu-L-Ala-OH

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;56.3%
L-Cysteine
52-90-4

L-Cysteine

monosodium L-glutamate
142-47-2

monosodium L-glutamate

N-L-γ-glutamyl-L-cysteine
636-58-8

N-L-γ-glutamyl-L-cysteine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;55.5%
With Escherichia coli γ-glutamylcysteine synthetase; potassium chloride; adenosine 5'-triphosphate sodium salt; magnesium chloride In aq. buffer at 25℃; pH=8; Kinetics; Reagent/catalyst; Enzymatic reaction;
2-aminopentanoic acid
760-78-1

2-aminopentanoic acid

monosodium L-glutamate
142-47-2

monosodium L-glutamate

γ-glutamyl-DL-norvaline

γ-glutamyl-DL-norvaline

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;43.5%
L-threonine
72-19-5

L-threonine

monosodium L-glutamate
142-47-2

monosodium L-glutamate

γ-glutamyl-L-threonine

γ-glutamyl-L-threonine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;37.1%
L-isoleucine
73-32-5

L-isoleucine

monosodium L-glutamate
142-47-2

monosodium L-glutamate

γ-glutamyl-L-isoleucine

γ-glutamyl-L-isoleucine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;37.1%
2-amino-4-mercaptobutyric acid
454-29-5

2-amino-4-mercaptobutyric acid

monosodium L-glutamate
142-47-2

monosodium L-glutamate

γ-glutamyl-DL-homocysteine

γ-glutamyl-DL-homocysteine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;36.1%
monosodium L-glutamate
142-47-2

monosodium L-glutamate

Glutaurine
56488-60-9

Glutaurine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;24.5%
L-valine
72-18-4

L-valine

monosodium L-glutamate
142-47-2

monosodium L-glutamate

γ-L-glutamyl-L-valine
2746-34-1

γ-L-glutamyl-L-valine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;24%
L-asparagine
70-47-3

L-asparagine

monosodium L-glutamate
142-47-2

monosodium L-glutamate

γ-glutamyl-L-aspargine

γ-glutamyl-L-aspargine

Conditions
ConditionsYield
With adenosine 5'-triphosphate sodium salt; magnesium chloride; bovine serum albumin at 30℃; for 24h; γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5;23.3%
lauric acid
143-07-7

lauric acid

monosodium L-glutamate
142-47-2

monosodium L-glutamate

N-dodecanoyl-L-glutamic acid
3397-65-7

N-dodecanoyl-L-glutamic acid

Conditions
ConditionsYield
With acylase I from pig kidney In water; glycerol at 37℃; for 66h; pH=7.5;22.7%
monosodium L-glutamate
142-47-2

monosodium L-glutamate

α-ketoglutarate monosodium salt
22202-68-2

α-ketoglutarate monosodium salt

Conditions
ConditionsYield
With glyoxylate In phosphate buffer at 30℃; for 0.333333h; pH=7.5; Enzyme kinetics; Further Variations:; Temperatures; pH-values; Reagents;
monosodium L-glutamate
142-47-2

monosodium L-glutamate

L-glutamine
56-85-9

L-glutamine

Conditions
ConditionsYield
With Pseudomonas taetrolens Y-30 glutamine synthetase EC 6.3.1.2; ammonium chloride; magnesium chloride; imidazole buffer at 30℃; pH=8.0; Enzyme kinetics; Further Variations:; pH-values; Reagents;
monosodium L-glutamate
142-47-2

monosodium L-glutamate

ethylamine
75-04-7

ethylamine

Conditions
ConditionsYield
With imidazole buffer; Pseudomonas taetrolens Y-30 glutamine synthetase EC 6.3.1.2; magnesium chloride; ATP at 30℃; pH=11.0; Enzyme kinetics; Further Variations:; pH-values; Reagents;
With D-glucose; dried baker's yeast cells; Pseudomonas taetrolens Y-30 glutamine synthetase EC 6.3.1.2; 5'-adenosine monophosphate; magnesium chloride In phosphate buffer at 30℃;
monosodium L-glutamate
142-47-2

monosodium L-glutamate

methylamine
74-89-5

methylamine

N-(γ-glutamyl)methylamine
3081-62-7

N-(γ-glutamyl)methylamine

Conditions
ConditionsYield
With imidazole buffer; Pseudomonas taetrolens Y-30 glutamine synthetase EC 6.3.1.2; magnesium chloride; ATP at 30℃; pH=8.5; Enzyme kinetics; Further Variations:; pH-values; Reagents;
ethanamine hydrochloride
557-66-4

ethanamine hydrochloride

monosodium L-glutamate
142-47-2

monosodium L-glutamate

Conditions
ConditionsYield
With baker's yeast; D-glucose; 5'-adenosine monophosphate; manganese(ll) chloride In phosphate buffer at 30℃; for 48h; pH=7.0;
With 1H-imidazole; ATP; magnesium chloride; Methylovorus mays No. 9 theanine-forming enzyme In water at 30℃; pH=7.75; Enzyme kinetics;
monosodium L-glutamate
142-47-2

monosodium L-glutamate

A

α-ketoglutarate
144509-68-2

α-ketoglutarate

B

NADH
58-68-4

NADH

Conditions
ConditionsYield
With potassium phosphate buffer at 37℃; pH=7.7; Enzyme kinetics;
methylamine hydrochloride
593-51-1

methylamine hydrochloride

monosodium L-glutamate
142-47-2

monosodium L-glutamate

N-(γ-glutamyl)methylamine
3081-62-7

N-(γ-glutamyl)methylamine

Conditions
ConditionsYield
With 1H-imidazole; ATP; magnesium chloride; Methylovorus mays No. 9 theanine-forming enzyme In water at 30℃; pH=7.75; Enzyme kinetics;
monosodium L-glutamate
142-47-2

monosodium L-glutamate

L-Glutamic acid gamma monohydroxamate
1955-67-5

L-Glutamic acid gamma monohydroxamate

Conditions
ConditionsYield
With 1H-imidazole; hydroxylamine; magnesium chloride; Methylovorus mays No. 9 theanine-forming enzyme In water at 30℃; pH=7.75; Enzyme kinetics;
monosodium L-glutamate
142-47-2

monosodium L-glutamate

TFA-γ-Glu(α-OMe)-Ala-OMe
1647-38-7

TFA-γ-Glu(α-OMe)-Ala-OMe

Conditions
ConditionsYield
Multi-step reaction with 3 steps
1: 56.3 percent / sodium ATP, MgCl2, bovine serum albumin / 24 h / 30 °C / γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5
2: methanol
3: 18 h / 20 °C
View Scheme
monosodium L-glutamate
142-47-2

monosodium L-glutamate

(S)-2-Amino-4-((S)-1-methoxycarbonyl-ethylcarbamoyl)-butyric acid methyl ester

(S)-2-Amino-4-((S)-1-methoxycarbonyl-ethylcarbamoyl)-butyric acid methyl ester

Conditions
ConditionsYield
Multi-step reaction with 2 steps
1: 56.3 percent / sodium ATP, MgCl2, bovine serum albumin / 24 h / 30 °C / γ-glutamylcysteine synthetase from Proteus mirabilis, pH 8.5
2: methanol
View Scheme
conc H2 SO4

conc H2 SO4

N-benzyl-L-pyroglutamic acid
38854-94-3, 78964-11-1, 7535-59-3

N-benzyl-L-pyroglutamic acid

monosodium L-glutamate
142-47-2

monosodium L-glutamate

methyl (2S)-1-benzyl-5-pyrrolidone-2-carboxylate
103301-78-6, 143317-59-3, 57171-00-3

methyl (2S)-1-benzyl-5-pyrrolidone-2-carboxylate

Conditions
ConditionsYield
With sodium borohydrid; sodium hydrogencarbonate; benzaldehyde In methanol; sodium hydroxide; water; toluene

142-47-2Downstream Products

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