Home > Knowledge > Content
Properties of L- tryptophan
May 08, 2018

White to yellowish crystal or crystalline powder. Odorless or slightly stinky and slightly bitter. The melting point is 289 C, and the light is coloured for a long time. A small amount of indole was produced by CO heat with water. If heated in the presence of sodium hydroxide and copper sulfate, a large amount of indole can be produced. Tryptophan and acid are heated in the dark and are more stable. It is easy to decompose when coexisting with other amino acids, carbohydrates and aldehydes. If there is no hydrocarbon coexistence, it remains stable with 5mol/L NaOH coincident up to 125 C. When acid decomposes proteins, tryptophan is completely decomposed to form black matter. It is slightly dissolved in water (1.1g/100ml, 25 C).

When acid decomposes proteins, tryptophan is completely decomposed to form black matter. Tryptophan is a heterocyclic amino acid and is an essential amino acid. It can be transformed into many physiological active substances such as 5- serotonin, nicotinic acid, melanin tension, pineal hormone and uric acid in vivo. When the human body is lacking in tryptophan, it will not only cause general low protein, but also produce special diseases such as skin disease, cataract, vitreous degeneration and myocardial fibrosis. It can also enhance the body's resistance to gamma rays. The minimum daily requirement for the human body is 0.2g.