L-Proline
Amino acid
147-85-3
C₅H₉NO₂
$14.96 ~ $22.44
Food
Free sample from 100g(NF)
One unit of:Unknown
One unit of:Unknown
25kg/drum
Product Info
What is L-Proline?
L-Proline is a non-essential amino acid that functions primarily as a nutritional supplement, flavor enhancer, and stabilizing agent, particularly in specialized dietary products and beverages.
How is L-Proline made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Fermentation | Cultivate a genetically modified, high-yield strain of bacteria (e.g., Corynebacterium glutamicum or E. coli) in a sterile nutrient-rich medium. | Control Point: Monitor and strictly control pH, temperature, dissolved oxygen, and sterile nutrient feed. Note: Strain selection and the sterility of the entire system are paramount for achieving high yield and preventing contamination. |
| 2 | Broth Harvesting & Separation | Separate the microbial cells (biomass) from the fermentation broth which contains the dissolved L-Proline. | Control Point: Efficiency of the separation method (centrifugation or microfiltration). Note: The goal is to obtain a cell-free supernatant with minimal product loss, which is crucial for the efficiency of subsequent purification steps. |
| 3 | Purification (Ion Exchange) | Pass the cell-free broth through an ion-exchange chromatography column to selectively capture the L-Proline and separate it from sugars, salts, and other impurities. | Control Point: The pH of the broth, flow rate, and the type of resin are critical. The elution process must be carefully controlled to recover the L-Proline. Note: This is the primary purification step that determines the final product's purity. |
| 4 | Decolorization & Concentration | Treat the purified L-Proline solution with activated carbon to remove color impurities, then concentrate the solution by evaporating water under vacuum. | Control Point: Monitor the solution's color post-treatment. During concentration, maintain a low temperature under vacuum to prevent thermal degradation. Monitor the solution's specific gravity to reach the target concentration. |
| 5 | Crystallization | Induce crystallization from the supersaturated concentrate by controlled cooling. The L-Proline precipitates as solid crystals. | Control Point: The cooling rate, final temperature, and agitation speed must be precisely controlled to manage crystal size and maximize yield. Note: This step significantly enhances purity by leaving residual impurities in the remaining liquid (mother liquor). |
| 6 | Drying | Separate the wet L-Proline crystals from the mother liquor (via centrifugation) and dry them in a vacuum or fluid bed dryer. | Control Point: The final moisture content of the product is a critical quality parameter. The drying temperature must be low enough to prevent degradation or discoloration of the final product. |
| 7 | Sieving & Packaging | Sieve the dried L-Proline powder to achieve a uniform particle size distribution and package it into sealed, airtight containers. | Control Point: Use specified mesh sizes for sieving. Packaging must occur in a controlled cleanroom environment to prevent microbial or particulate contamination. Verify package integrity and accurate labeling. |
Technical Specifications
| CAS Number | 147-85-3 |
| Chemical Formula | C₅H₉NO₂ |
| Solubility | Highly soluble in water (~1500 g/L at 20 °C); insoluble in ethanol, ether |
| Storage Conditions | Cool, dry, protected from light and moisture (2–30 °C) |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Dietary supplements
food/beverage fortification
feed additive
pharmaceuticals
biochemical research
Mechanism of action:
| Parameter | L-Proline |
|---|---|
| Functional Category | Flavor Enhancer; Cryoprotectant; Maillard Reaction Precursor; Texturizer |
| Key Ingredients | L-Proline (Pyrrolidine-2-carboxylic acid) |
| Mechanism of Action | Acts as a potent osmolyte and cryoprotectant, stabilizing protein structures against freeze-induced stress by modifying water activity and inhibiting ice crystal growth. Participates as a key precursor in Maillard reactions with reducing sugars during thermal processing to generate specific savory, roasted flavor compounds. Possesses an inherent sweet/umami taste that directly enhances flavor profiles. |
| Application Effect in Product | Develops complex savory and roasted flavor notes in baked goods, sauces, and processed meats. Improves texture and water-holding capacity in frozen products (e.g., surimi, dough) after thawing. Enhances freeze–thaw stability by minimizing protein denaturation. Contributes to browning and aroma formation. Enhances overall sweetness and mouthfeel. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Proline | Non-essential Amino Acid | A primary component of collagen; precursor to hydroxyproline, which gives collagen its stable triple-helix structure. | Directly provides a core structural building block for collagen synthesis. Foundational for connective tissue integrity. | Ineffective without sufficient cofactors like Vitamin C and other key amino acids like L-Lysine and Glycine. | Supporting skin elasticity, joint cartilage repair, and wound healing, especially when paired with other precursors. | To specifically target and boost one of the most critical amino acids for collagen's structural stability. |
| L-Lysine | Essential Amino Acid | Required for collagen cross-linking, which provides tensile strength; crucial for protein synthesis and calcium absorption. | Body cannot produce it, so supplementation can be highly effective if dietary intake is low. Synergistic with L-Proline. | Like L-Proline, it is only one component of the larger collagen matrix and requires other nutrients to function optimally. | Used in combination with L-Proline and Vitamin C for comprehensive collagen support; preventing collagen breakdown. | To supply an essential amino acid the body cannot make, crucial for strong, stable collagen fibers. |
| L-Glycine | Non-essential Amino Acid | The most abundant amino acid in collagen, making up roughly one-third of its structure. Also functions as a neurotransmitter. | Provides the single most-needed amino acid for new collagen formation. May offer secondary benefits like improved sleep quality. | Its abundance means deficiency is less common; supplementation focuses on providing a surplus for therapeutic needs. | General support for collagen production throughout the body; supplementation for joint health and potentially promoting restful sleep. | To ensure an ample supply of the most plentiful building block required for creating new collagen. |
| Collagen Peptides | Hydrolyzed Protein Supplement | Provides a full spectrum of pre-digested collagen amino acids, including high levels of glycine, proline, and hydroxyproline. | Offers a complete, highly bioavailable source of all necessary collagen precursors in a single product. Very convenient. | More expensive than individual amino acids; derived from animal sources (bovine, marine), making it unsuitable for vegans. | An all-in-one supplement for improving skin hydration, hair/nail strength, and joint health. | For a convenient and comprehensive approach to boosting collagen levels without combining individual amino acids. |
| Vitamin C | Essential Vitamin / Cofactor | Acts as an essential cofactor for the enzymes that convert proline and lysine into their active forms (hydroxyproline/hydroxylysine). | Absolutely critical for stable collagen synthesis; supplementation with amino acids is far less effective without it. Potent antioxidant. | Is not a structural building block; it provides no amino acids and only serves an enzymatic/enabling role. | As a mandatory co-supplement with any collagen-building amino acid or peptide regimen. General immune and antioxidant support. | To enable the body to correctly use proline and lysine to build strong, functional collagen molecules. |
| MSM (Methylsulfonylmethane) | Organosulfur Compound | Provides a source of sulfur, a key mineral in connective tissues like cartilage, hair, and skin. Believed to have anti-inflammatory effects. | Addresses joint health through a different pathway, potentially reducing inflammation and pain. May complement collagen builders. | Does not directly supply amino acid precursors for collagen synthesis. Evidence for its mechanism is less robust than for direct precursors. | Targeting joint pain and stiffness, particularly related to inflammation in conditions like osteoarthritis. | To focus on reducing joint inflammation and providing sulfur for connective tissue, rather than building new collagen protein. |
Technical Documents
Available Documentation
COA, MSDS, technical certificate
Safety Data Sheet (SDS)
Provided
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications