Sodium 3-methyl-2-oxobutyrate

greener alternative


3-Methyl-2-oxobutyric acid sodium salt, Ketovaline sodium salt, α-Ketoisovaleric acid sodium salt, 2-Keto-3-methylbutyric acid sodium salt, 3-Methyl-2-oxobutanoic acid sodium salt
Linear Formula:
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Pricing and availability is not currently available.



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old score: 14
new score: 9
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220-230 °C (dec.) (lit.)


water: soluble 100 mg/mL, clear, colorless

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Sodium 3-methyl-2-oxobutyrate (3-Methyl-2-oxobutanoic acid sodium salt) was used in the synthesis of (S)-2-hydroxy-3-methylbutanoic acid.


5, 25 g in glass bottle

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves


NONH for all modes of transport

WGK Germany


Flash Point(F)

Not applicable

Flash Point(C)

Not applicable

An evaluation of the substrate specificity and asymmetric synthesis potential of the cloned L-lactate dehydrogenase from Bacillus stearothermophilus.
Canadian Journal of Chemistry, 67(6), 1065-1070 (1989)
Taro Murakami et al.
Journal of nutritional science and vitaminology, 51(1), 48-50 (2005-05-27)
Branched-chain alpha-keto acid dehydrogenase kinase (BDK) phosphorylates and inactivates the branched-chain alpha-keto acid dehydrogenase complex (BCKDC), which is the rate-limiting enzyme in the branched-chain amino acid catabolism. BDK has been believed to be bound to the BCKDC. However, recent our...
Marta de la Plaza et al.
Journal of molecular microbiology and biotechnology, 17(2), 96-100 (2008-11-27)
The alpha-ketoisovalerate decarboxylase (Kivd) is a unique lactococcal key enzyme in the decarboxylation of branched-chain alpha-keto acids derived from branched-chain amino acids transamination into aldehydes. These products are important aroma compounds produced during cheese ripening. In this study, the Kivd...
Joachim Schuster et al.
Plant molecular biology, 57(2), 241-254 (2005-04-12)
Plants are capable to de novo synthesize the essential amino acids leucine, isoleucine and valine. Studies in recent years, however, also revealed that plants have the potential to degrade leucine or may be all of the branched-chain amino acids. One...
H C Beck et al.
Journal of applied microbiology, 96(5), 1185-1193 (2004-04-14)
Staphylococcus xylosus is an important starter culture in the production of flavours from the branched-chain amino acids leucine, valine and isoleucine in fermented meat products. The sensorially most important flavour compounds are the branched-chain aldehydes and acids derived from the...

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