DL-Methionine
Amino Acids
Nutritional Enhancers
Flavoring Agents
59-51-8
C₅H₁₁NO₂S
$4.64 ~ $6.96
Food
Free sample from 100g(NF)
One unit of:Unknown
One unit of:Unknown
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Product Info
What is DL-Methionine?
DL-Methionine is the synthetic, racemic form of the essential amino acid methionine, primarily used as a crucial nutritional supplement in animal feed to ensure proper protein synthesis and efficient growth.
How is DL-Methionine made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Synthesis of Intermediate (MMP) | React Acrolein with Methyl Mercaptan (CH3SH) in the presence of a catalyst to form 3-methylmercaptopropionaldehyde (MMP). | Control: Reaction temperature, pressure, and precise molar ratio of reactants. Note: This is an exothermic Michael addition reaction. Strict temperature control is crucial to prevent polymerization and unwanted side reactions, ensuring a high yield of the MMP intermediate. |
| 2 | Hydantoin Synthesis (Strecker Synthesis) | React the MMP intermediate with Hydrogen Cyanide (HCN), Ammonia (NH3), and Carbon Dioxide (CO2) to form 5-(β-methylmercaptoethyl) hydantoin. | Control: Accurate dosing of all reactants, pH, and temperature. Note: This is the core synthesis step. Extreme caution and closed systems are mandatory due to the high toxicity of HCN. Reaction efficiency here directly impacts the overall process yield. |
| 3 | Hydrolysis | Hydrolyze the hydantoin intermediate using a strong base, such as Potassium Carbonate (K2CO3) or Sodium Hydroxide (NaOH), under heat and pressure. | Control: Temperature, pressure, and reaction time. Note: This step opens the hydantoin ring to form the potassium or sodium salt of DL-Methionine. Ensuring complete hydrolysis is critical to maximize the conversion to methionine salt. |
| 4 | Neutralization & Precipitation | Acidify the DL-Methionine salt solution with an acid (e.g., Sulfuric Acid or CO2) to lower the pH to the isoelectric point of methionine. | Control: Final pH target (approx. 5.7), cooling rate, and agitation speed. Note: This action causes the free DL-Methionine, which is poorly soluble at this pH, to precipitate out of the solution as solid crystals. Controlled cooling influences crystal size and purity. |
| 5 | Separation & Washing | Separate the precipitated DL-Methionine crystals from the mother liquor using a centrifuge. The crystals are then washed with deionized water. | Control: Centrifuge speed, washing water volume, and temperature. Note: This step removes soluble impurities and residual salts (e.g., potassium sulfate). Effective washing is essential for achieving high product purity. |
| 6 | Drying | Dry the purified, wet DL-Methionine crystals in a controlled dryer (e.g., fluid bed dryer) to remove residual moisture. | Control: Inlet air temperature, airflow, and drying time. Note: The final moisture content must meet strict specifications (typically <0.3%). Over-drying or excessive heat can cause product degradation and discoloration. |
| 7 | Finishing & Packaging | Sieve the dried DL-Methionine powder to ensure a uniform particle size distribution. The final product is then packaged into sealed, multi-layer bags. | Control: Sieve mesh size, final product analysis (purity, appearance), and package integrity. Note: Quality control checks are performed to confirm the product meets all specifications before it is sealed in moisture-proof packaging to ensure stability. |
Technical Specifications
| CAS Number | 59-51-8 |
| Chemical Formula | C₅H₁₁NO₂S |
| Solubility | Highly soluble in water (~30‑55 g/L at 20 °C); insoluble in non‑polar solvents |
| Storage Conditions | Cool, dry, avoid moisture and heat |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Animal feed additive
food supplement
flavor enhancer
pharmaceuticals
Mechanism of action:
| Parameter | DL-Methionine |
|---|---|
| Functional Category | Nutrient (Essential Amino Acid); Flavor Precursor; Dough Conditioner |
| Key Ingredients | DL-Methionine (a racemic mixture of D- and L-methionine) |
| Mechanism of Action | Provides a sulfur source for Maillard reactions, generating characteristic savory/meaty flavors (e.g., methional); acts as a reducing agent in dough, weakening gluten networks by cleaving disulfide bonds for improved extensibility; serves as a limiting essential amino acid for nutritional fortification, particularly in plant-based proteins. |
| Application Effect in Product | Develops savory, cooked meat, or potato-like flavor notes in processed foods and reaction flavors; increases dough extensibility and reduces mixing time in baked goods; improves the protein quality and biological value of foods like soy-based products, cereals, and pet foods. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| DL-Methionine | Synthetic Amino Acid (Racemic Mixture) | 99% purity; powder/granular form; 50/50 mix of D- and L-isomers. | Most cost-effective and widely available source. High purity and extensive research backing. Industry standard. | Requires metabolic energy to convert the D-isomer, making it slightly less bio-efficient than L-Methionine. | General-purpose monogastric feeds (poultry, swine) where cost is a primary factor. Ruminant diets. | For a proven, reliable, and economical methionine source for a wide range of animal feeds. |
| L-Methionine | Bio-fermented Amino Acid (Pure Isomer) | >99% purity; 100% L-isomer; powder form. | 100% bioavailable without conversion, offering the highest metabolic efficiency. No energy loss for isomer conversion. | Typically higher production cost and less market availability compared to DL-Methionine. | High-performance diets for young animals, aquaculture, and breeding stock where maximum feed efficiency is critical. | When maximizing biological performance and feed conversion efficiency is more important than initial product cost. |
| MHA-FA (Methionine Hydroxy Analogue, Free Acid) | Methionine Precursor (Liquid) | 88% active substance; liquid organic acid form. | Provides acidification benefits for gut health. Mixes very uniformly in feed via liquid systems. | Lower methionine equivalency (~88%). Requires specialized liquid handling equipment. Can be corrosive. | Large-scale feed mills with liquid dosing systems. Diets where an acidifier effect is also desired. | For automated feed production and for the dual benefit of a methionine source plus an organic acid. |
| MHA-Ca (Methionine Hydroxy Analogue, Calcium Salt) | Methionine Precursor (Salt) | ~84% active substance; powder/granular form. | Less dusty than powdered DL-Methionine. Slower release may enhance rumen bypass in cattle. | Lowest methionine equivalency on a weight basis (~84%), requiring higher inclusion rates. | Ruminant feeds (dairy and beef) to potentially improve nutrient delivery post-rumen. Dust-sensitive production environments. | For specific use in ruminant diets or when handling properties like dust control are a key priority. |
Technical Documents
Available Documentation
COA, MSDS, technical dossier
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications