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Glycine

Glycine has a wide variety of uses, including as an additive in pet food and animal feed, in foods and pharmaceuticals as a sweetener/taste enhancer, or as a component of food supplements and protein drinks. It also used in a variety of industrial and chemical processes such as the production of fertilisers.

Synonyms
Aminoacetic acid, 2 - Aminoacetic Acid, E 640, Glicoamin, Gly, Glycine, Glycocoll, Glycolixir, Glycosthene, L - Glycine
Chemical Formula
C2H5NO2
CAS Number
56-40-6

Characteristics

Molar Weight
75.067 g/mol
Melting Point
233 °C
Flash Point
176.67 °C
Density
1.61 g/cc
Forms
Crystals, Powder, White, Crystalline, Solid

Uses and Applications

Key applications

  • Food additive
  • Nutritional supplements
  • Flavouring agent
  • Agricultural
  • Pharmaceuticals
  • Personal care
  • Animal feed
  • Soaps and detergents
  • Beauty products

General Information

Glycine is the smallest and simplest amino acid. It is a proteinogenic amino acid, meaning that it is used in living organisms as an important building block for proteins and is very relevant for a body’s metabolism. Glycine is a particularly common component of the protein collagen. In addition, the amino acid is used, among other things, for the synthesis of DNA components, haem (oxygen binding in the blood) and creatine (energy storage in muscles). As a neurotransmitter in the brain, glycine also plays a prominent role in the nervous system.
The amino acid is largely absorbed through food, but can be synthesised by the human organism itself.
Glycine is not only a component of the body, the substance was also collected by the Stardust space probe in 2004 and detected for the first time in 2009 in particle samples from the coma of a comet.
Chemically, glycine is produced from monochloroacetic acid and ammonia. Another way to produce glycine is the so-called "Strecker synthesis": the reaction of formaldehyde, hydrogen cyanide and ammonia produces aminonitrile, which in turn produces glycine during hydrolysis.

Properties of glycine

Glycine is a colourless and odourless crystalline solid. The substance belongs to the group of hydrophilic amino acids, i.e. it reacts with and is highly soluble in water. In contrast, glycine dissolves poorly in alcohol. The amino acid decomposes at 290 °C and above.
The name glycine is derived from the Greek term for the German word "süß" (sweet) and describes the taste of the substance.
Glycine - like all amino acids - belongs to the ampholytes: it reacts both as an acid and as a base, i.e. it can emit or take up protons. The proton of the COOH group has the ability to migrate to the nitrogen atom of the amino group, creating a so-called "hermaphrodite ion".

Glycine in the food industry

Glycine is a widely used additive in food, serving as a flavour enhancer and sweetener. It is also used in food supplements and protein drinks.
In the EU, glycine as well as its sodium salt is approved under the name E 640 without a maximum quantity restriction.
The following examples give an overview of the natural, chemically bound glycine content in 100 grams of each of the specified foods:
  • Raw pork: 0.95 g glycine (total protein 21 g, of which glycine 4.5 %)
  • Raw chicken breast fillet: 0.95 g glycine (total protein 21 g, of which glycine 4.5 %)
  • Raw salmon: 0.95 g glycine (total protein 20.5 g, of which glycine 4.7 %)
  • Unsweetened gelatine powder: 19 g glycine (total protein 86 g, of which glycine 22.3 %)
  • Egg: 0.43 g glycine (total protein 12.5 g, of which glycine 3.4 %)
  • Cow's milk (3.7% fat): 0.07 g glycine (total protein 3.3 g, of which glycine 2.1%)
  • Walnuts: 0.82 g glycine (total protein 15 g, of which glycine 5.4 %)
  • Pumpkin seeds: 1.85 g glycine (total protein 30 g, of which glycine 6.1 %)
  • Whole wheat flour: 0.55 g glycine (total protein 14 g, of which glycine 4 %)
  • Unhusked rice: 0.39 g glycine (total protein 8 g, of which glycine 4.9 %)
  • Dried soybeans: 1.9 g glycine (total protein 36.5 g, of which glycine 5.2 %)
  • Dried peas: 1.1 g glycine (total protein 24.5 g, of which glycine 4.4 %)
Man taking vitamins and supplements

Glycine in medicine

In the pharmaceutical industry, glycine is a component of infusion solutions for parenteral nutrition, which supplies patients with fluids and nutrients via the vascular system. Glycine is used as a rinsing fluid in urological operations to remove diseased tissue.
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Glycine in the cosmetics industry

In the cosmetics industry, glycine is added to various products because of its moisturising and skin-soothing properties. It is used in skin care products, creams and lotions. It is also used as a buffer in cosmetic formulations to stabilise the pH value of products.
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Glycine in agriculture

In the agricultural industry, glycine is used as a chelating agent to improve the absorption of minerals and nutrients in plants. It can also serve as an ingredient in fertilisers to promote plant growth.
Beautiful hens on white background

Glycine in animal nutrition

Glycine is also an important ingredient in animal nutrition. It is used in animal feed supplements to increase protein intake and support the overall health and well-being of animals.

Glycine in the cleaning industry

In the cleaning industry, glycine is used in soaps and detergents because it is a mild cleanser and does not irritate the skin. It can also help stabilise formulations and improve the texture of cleaning products.

Further applications of glycine

Glycine is used in molecular biological or biochemical research for protein separation. In the laboratory, glycine is a component of buffer solutions.