L-alanine powder is a raw material for the manufacture of Vitamin B6 and the synthesis of calcium pantothenate and other organic compounds. It can enhance the flavoring effect of chemical flavoring, improve the taste of Sweetener and organic Chemicalbook acid, improve the quality of alcoholic beverages, prevent oil oxidation and improve the flavor of impregnated food. It can also be used as a biochemical reagent for biochemical and microbial research.
Alanine, also known as aminopropionic acid, is the basic unit of protein and one of the 20 amino acids that make up human protein; it is also a non-essential amino acid that helps the body convert glucose into energy. It has two isomers, α-alanine and β-alanine; according to optical activity, it is divided into L-alanine and D-alanine.
L-alanine is an amino acid with special umami and sweet taste, which can improve the nutritional value of food and improve the flavor of food. It is widely used in various foods and compound seasonings.
1 The effect of enhancing umami
L-alanine was used in synthetic wine, which can increase the strong aroma and sweetness of wine. When L-alanine is used in combination with other seasonings, it can present a more advanced taste, and at the same time, it can mask the astringency of other seasonings, making the ingredients more delicious. For example, increasing the concentration of alanine in the yeast extract can obviously reconcile the astringency, make it strong and fragrant, and even bring out the flavor originally hidden in the yeast extract.
2 Alleviate salty and sour taste
L-alanine has the characteristics of alleviating the salty taste, which can reduce the bad salty taste of the pickled product itself, adjust the salty taste while triggering the umami taste of the food, and make more delicious food. L-alanine has the characteristics of neutralizing the acid factor and reconciling the sour taste of food when the pH value of vinegar and citric acid does not change much. This is to eliminate the sour taste through the moderating effect of L-alanine. , generally referred to as "moderate sour taste".
3 Effects on sweet substances
L-alanine is an amino acid with a strong sweetness, 1.2 times as sweet as sucrose. L-alanine and sweet substances also react with each other. In cakes such as bean paste cakes, L-alanine can impart a strong sweetness to these foods, making them soft, sweet and refreshing. Alanine can enhance the flavoring effect of chemical seasonings, alleviate the bad aftertaste of artificial sweeteners, and effectively improve the bitterness and astringency of high-intensity sweeteners.
(1). Protein synthesis: As an amino acid, L-alanine is one of the components of proteins. It is involved in protein synthesis and repair, and plays an important role in maintaining normal body function and tissue growth.
(2). Energy supply: L-alanine can generate energy through glycogen metabolism pathways. When blood sugar levels are low, L-alanine in muscle tissue can be converted into glucose to supply the body's energy needs.
(3). Weight management: L-alanine helps to control weight. It can increase satiety and improve insulin sensitivity, thereby regulating blood sugar levels and fat metabolism.
(4). Metabolism of branched chain amino acids: L-alanine plays an important role in the metabolism of branched chain amino acids. It participates in the synthesis, decomposition, and energy supply of branched chain amino acids together with other amino acids.
(5). Immune regulation: L-alanine can regulate immune system function. It can enhance the activity and function of immune cells, promote immune response, and thus enhance the body's resistance.
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