DL-Proline #CAS609-36-9

DL-Proline #CAS609-36-9

DL-proline, also known as proline (abbreviated as Pro or P), is an α-imino acid, neutral, with an isoelectric point of 6.30. It has higher water solubility than any other amino acid; approximately 162g of it is soluble in 100g of water at 25℃. It is hygroscopic, does not readily crystallize, and has a sweet taste. Heating with ninhydrin solution produces a yellow compound. Once it enters the peptide chain, it undergoes hydroxylation to form 4-hydroxyproline, an important component of animal collagen. Hydroxyproline is also present in various plant proteins, particularly involved in cell wall formation. Plants often accumulate proline significantly under various adverse conditions such as drought, high temperature, low temperature, and salinity. It has wide applications in clinical, biomaterials, and industrial fields. We know that proline exists in three forms: DL-proline, L-proline, and D-proline. The proline commonly referred to is L-proline, a naturally occurring amino acid that forms columnar crystals at room temperature. It decomposes rapidly upon heating to 215-220℃. It is soluble in hot water and ethanol. It has a slightly sweet taste and is hygroscopic. It races in alkaline solutions. [α]D 25 -86.5° (water), -60.4° (5N hydrochloric acid). It is distributed in various proteins. It is a moderately abundant amino acid in marine plankton; it is also found in seawater, particulate matter, and marine sediments.

Application of DL-Proline

1. Application of amino acid drugs in the pharmaceutical industry. One of the raw materials for compound amino acid large-volume parenteral solutions. Used for malnutrition, protein deficiency, severe gastrointestinal diseases, and protein supplementation after burns and surgery. No obvious toxic side effects. 2. Enhancing plant cold resistance. Proline (Pro) is a component of plant proteins and can exist widely in a free state within plants. Under stress conditions such as drought and salinity, many plants accumulate large amounts of proline. Besides acting as an osmotic regulator in plant cytoplasm, accumulated proline plays an important role in stabilizing the structure of biological macromolecules, reducing cell acidity, detoxifying ammonia, and regulating cellular redox potential as an energy reservoir. Under adverse conditions (drought, salinity, heat, cold, freezing), the proline content in plants increases significantly. The proline content in plants reflects their stress resistance to a certain extent; drought-resistant varieties often accumulate more proline. Therefore, measuring proline content can be used as a physiological indicator for drought-resistant breeding. In addition, due to its strong hydrophilicity, proline can stabilize protoplasmic colloids and metabolic processes within tissues, thus lowering the freezing point and preventing cell dehydration. Under low-temperature conditions, the increase of proline in plant tissues can improve the plant's cold resistance, and therefore can also be used as a physiological indicator for cold-resistant breeding. 3. In vivo effects: In organisms, proline is not only an ideal osmotic regulator, but also a protective substance for membranes and enzymes, as well as a free radical scavenger, thus protecting plant growth under osmotic stress. Proline can also regulate cytoplasmic osmotic balance regarding the accumulation of potassium ions in vacuoles, another important osmotic regulator in organisms. 4. Industrial applications: In the synthetic industry, proline can participate in inducing asymmetric reactions and can be used as a catalyst for hydrogenation, polymerization, and aqueous reactions. When used as a catalyst for these reactions, it has the characteristics of high activity and good stereospecificity. 5. Other applications: 5.1 Proline and its derivatives are often used as symmetric catalysts in organic reactions. The reduction of CBS and the catalytic aldol condensation reaction catalyzed by proline are prominent examples. 5.2 During brewing, proteins rich in proline bound to polyphenols can produce haze (turbidity). 5.3 Raw materials for the synthesis of cholesterol ester inhibitors. 5.4 Flavoring agents: when heated with sugar, an amino-hydroxyl group reaction occurs, producing substances with a special aroma.

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