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W778567

Sigma-Aldrich

L-Cysteine hydrochloride

FG, product of Wacker Chemie AG

Linear Formula:
HSCH2CH(NH2)COOH · HCl
CAS Number:
Molecular Weight:
157.62
Beilstein:
3560277
EC Number:
MDL number:
PubChem Substance ID:
Flavis number:
17.032
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal

reg. compliance

EU Regulation 178/2002

optical activity

[α]/D 5.7 to 6.8° (Ph. Eur. (2.2.7))

impurities

≤10 ppm heavy metals (Ph. Eur. (2.4.8/A))
≤200 ppm ammonium (Ph. Eur. (2.4.1B))

ign. residue

≤0.1% (Ph. Eur. (2.4.14))

loss

≤2.0% loss on drying

solubility

H2O: 250 mg/10 mL, clear, colorless

cation traces

As: ≤1 ppm (Ph. Eur. (2.4.2/A))
Pb: ≤5 ppm

suitability

clear, colorless for appearance of solution (Ph. Eur. (2.2.1))
positive for identity (Ph. Eur. (2.2.24))

Documentation

see Safety & Documentation for available documents

Organoleptic

odorless

application(s)

flavors and fragrances

food allergen

no known allergens

SMILES string

Cl[H].N[C@@H](CS)C(O)=O

InChI

1S/C3H7NO2S.ClH/c4-2(1-7)3(5)6;/h2,7H,1,4H2,(H,5,6);1H/t2-;/m0./s1

InChI key

IFQSXNOEEPCSLW-DKWTVANSSA-N

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General description

L-cysteine is a sulfur-containing amino acid.

Application

The addition of L-cysteine hydrochloride to wheat flour led to the reduction in the peak viscosity during the analysis of its pasting characteristics using rapid visco analyzer (RVA).

Biochem/physiol Actions

NMDA glutamatergic receptor agonist that is also an agonist at AMPA glutamatergic receptors at high concentrations.

Certificate of Analysis

Certificate of Origin

Use of Rapid Visco Analyser (RVA) for measuring the pasting characteristics of wheat flour as influenced by additives.
Ravi R, et al
Journal of the Science of Food and Agriculture, 79(12), 1571-1576 (1999)
Antioxidant effects of sulfur-containing amino acids
Atmaca G
Yonsei Medical Journal, 45, 776-788 (2004)
Chen Ding et al.
Microbial ecology, 70(2), 433-444 (2015-03-19)
Anaerobic alkane degradation via methanogenesis has been intensively studied under mesophilic and thermophilic conditions. While there is a paucity of information on the ability and composition of anaerobic alkane-degrading microbial communities under low temperature conditions. In this study, we investigated
Sabine A Tanner et al.
The British journal of nutrition, 114(5), 746-755 (2015-08-28)
Modulating the gut microbiota via dietary interventions is a common strategy to enhance the natural defence mechanisms of the host. Several in vitro studies have highlighted the probiotic potential of Bifidobacterium thermophilum RBL67 (RBL67) selected for its anti-Salmonella effects. The
Ilaria Zanotti et al.
Applied microbiology and biotechnology, 99(16), 6813-6829 (2015-04-13)
Bifidobacteria are members of the human gut microbiota, which are known to influence the metabolic abilities of their host. Here, we investigated the capabilities of bifidobacteria to reduce cholesterol levels in synthetic growth media, clearly demonstrating assimilation of this molecule

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