L-Serine
Amino Acids
Nutritional Enhancers
56-45-1
C₃H₇NO₃
$33.26 ~ $49.89
Food
Free sample from 100g(NF)
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Product Info
What is L-Serine?
L-Serine is a naturally occurring, non-essential amino acid widely utilized as a nutritional supplement, a component in specialized medical diets, and a flavor enhancer in foods.
How is L-Serine made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Seed Culture Preparation | A pure, high-activity strain of a microorganism (e.g., genetically modified Corynebacterium glutamicum or E. coli) is cultivated in a small-scale flask or fermenter. | Maintain strict aseptic conditions to prevent contamination. The health and density of the culture are critical for a successful main fermentation. |
| 2 | Medium Preparation & Sterilization | Raw materials like glucose (carbon source), an ammonium source (nitrogen), phosphates, and essential minerals are mixed with purified water to create the fermentation broth. | Ensure precise weighing and mixing of all components. The entire medium is then heat-sterilized (e.g., at 121°C) to eliminate any competing microbes before inoculation. |
| 3 | Main Fermentation | The sterilized medium in the main fermenter is inoculated with the prepared seed culture. The microorganism converts the glucose into L-Serine over a period of time. | Continuously monitor and control critical parameters: pH, temperature, dissolved oxygen, and agitation speed. Fermentation typically runs for 48-72 hours until maximum yield is achieved. |
| 4 | Broth Harvesting & Cell Separation | Once fermentation is complete, the entire broth is harvested. The microbial cells and other solid impurities are separated from the L-Serine-rich liquid. | This is typically done using centrifugation or microfiltration. The goal is a clear, cell-free supernatant to maximize L-Serine recovery and simplify purification. |
| 5 | Primary Purification | The clear broth is passed through an ion-exchange chromatography column. The L-Serine binds to the resin while impurities are washed away. A specific solution is then used to elute (release) the L-Serine. | The pH and flow rate during loading and elution are critical for achieving high purity and yield. This step isolates L-Serine from other amino acids and salts. |
| 6 | Concentration & Crystallization | The purified L-Serine solution is often decolorized with activated carbon, then concentrated by evaporating water under a vacuum. As the solution becomes supersaturated, L-Serine crystallizes. | Control the rate of cooling and concentration to influence crystal size and purity. This step significantly increases product concentration from the dilute solution. |
| 7 | Separation & Drying | The L-Serine crystals are separated from the remaining liquid (mother liquor) using a centrifuge. The wet crystals are then washed with pure water and dried. | Drying is done in a controlled environment (e.g., vacuum or fluid bed dryer) at a specific temperature to achieve the specified low moisture content without degrading the product. |
| 8 | Sieving & Packaging | The dried L-Serine crystals are sieved through specific mesh screens to ensure a uniform particle size. The final product is tested for quality and packaged into sealed, multi-layer bags. | Packaging is performed in a cleanroom environment to prevent contamination. Each batch is tested against specifications (purity, appearance, heavy metals) and labeled for traceability. |
Technical Specifications
| CAS Number | 56-45-1 |
| Chemical Formula | C₃H₇NO₃ |
| Solubility | Soluble in water |
| Storage Conditions | Store in a cool, dry place in sealed containers |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Nutritional supplements
pharmaceuticals
food fortification
Mechanism of action:
| Parameter | L-Serine |
|---|---|
| Functional Category | Flavor Enhancer; Nutrient; Browning Agent (Maillard Reaction Precursor) |
| Key Ingredients | L-Serine (an alpha-amino acid) |
| Mechanism of Action | Contributes a subtle sweet and umami taste, directly modifying the flavor profile. As a Maillard reaction precursor, its primary amine group reacts with reducing sugars under thermal processing to form N-glycosylamines, which then undergo rearrangement and further reactions to generate melanoidins (for color) and a wide array of volatile flavor compounds (e.g., pyrazines, furans). |
| Application Effect in Product | Accelerated and enhanced surface browning on baked goods, batters, and processed meats. Development of complex savory, roasted, and toasted flavor notes. Can be used to mask off-flavors or round out the overall taste profile in beverages, sauces, and seasonings. Provides nutritional fortification as a non-essential amino acid. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| L-Serine | Non-essential Amino Acid | Precursor to D-serine, glycine, and phosphatidylserine; involved in brain metabolism and neurotransmitter function. | Acts as a fundamental building block for multiple crucial neurological compounds; versatile metabolic role. | Effects can be less direct or potent for specific goals (e.g., memory) compared to its derivatives like phosphatidylserine. | Foundational support for overall brain health, precursor loading for neurotransmitter synthesis, potential neuroprotection. | To provide the basic raw material for several key brain-related molecules, supporting multiple pathways simultaneously. |
| Phosphatidylserine (PS) | Phospholipid / Nootropic | A key component of brain cell membranes; supports neuronal signaling and memory formation. | More direct and extensively researched for improving memory, focus, and reducing age-related cognitive decline. | Significantly more expensive; has a more targeted structural role rather than being a broad metabolic precursor. | Targeting memory impairment, enhancing focus and concentration, managing cortisol and stress response. | For a well-documented, direct intervention to support cell membrane health and improve cognitive function, especially memory. |
| Glycine | Non-essential Amino Acid | Acts as an inhibitory neurotransmitter; lowers core body temperature; precursor to glutathione. | Strong evidence for improving subjective sleep quality and reducing sleep onset latency; generally inexpensive. | Less directly linked to complex cognitive enhancement (e.g., learning, memory) compared to other peers. | Improving sleep quality and duration, promoting a sense of calm, supporting joint and connective tissue health. | When the primary goal is to enhance sleep quality or achieve a general calming effect on the nervous system. |
| L-Theanine | Amino Acid Analogue | Promotes alpha brain waves, leading to a state of calm alertness without drowsiness. | Uniquely provides non-sedative relaxation; works synergistically with caffeine to enhance focus and mitigate jitters. | Effects are primarily transient and related to brainwave states, not a structural or long-term metabolic support. | Reducing daily stress and anxiety, improving focus for work or study, counteracting negative effects of stimulants. | For immediate, non-drowsy relaxation and improved mental clarity, particularly during daytime activities. |
| Magnesium L-Threonate | Mineral Chelate / Nootropic | A form of magnesium specifically designed to cross the blood-brain barrier effectively. | Directly increases magnesium levels in the brain, supporting synaptic plasticity, learning, and memory. | Far more expensive than other magnesium forms; benefits are highly specific to cognitive function. | Enhancing learning capacity, supporting short-term and long-term memory, addressing age-related cognitive decline. | To specifically target and elevate brain magnesium levels for enhanced synaptic health and cognitive plasticity. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications