{"id":9702,"date":"2024-06-20T11:20:18","date_gmt":"2024-06-20T03:20:18","guid":{"rendered":"https:\/\/theo.niranbio.com\/glycine\/"},"modified":"2024-08-19T11:48:05","modified_gmt":"2024-08-19T03:48:05","slug":"glycine","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/fr\/glycine.html","title":{"rendered":"Glycine"},"content":{"rendered":"

<\/span>Qu’est-ce que la glycine ?<\/span><\/h2>\n

La glycine est une poudre cristalline qui appara\u00eet blanche \u00e0 blanc cass\u00e9 et est un acide amin\u00e9 non essentiel. Elle se dissout rapidement dans l’eau, n’a pas d’odeur et n’est pas toxique. De nombreuses industries, notamment alimentaires, m\u00e9dicales et commerciales, peuvent l’utiliser.<\/p>\n

Il existe deux principaux processus de pr\u00e9paration de la glycine. Le premier est la m\u00e9thode de fermentation, qui utilise des micro-organismes (tels que des bact\u00e9ries sp\u00e9cifiques ou des levures) pour convertir des mati\u00e8res premi\u00e8res telles que les sucres en glycine dans un environnement de culture contr\u00f4l\u00e9. Cette technique utilise un processus de production \u00e9cologique et est respectueuse de l’environnement. Elle peut produire de la glycine de haute puret\u00e9 et convient aux applications ayant des exigences \u00e9lev\u00e9es en mati\u00e8re de s\u00e9curit\u00e9 et de puret\u00e9 alimentaires. Cependant, la m\u00e9thode de fermentation a un cycle de production long et des exigences \u00e9lev\u00e9es en mati\u00e8re d’\u00e9quipement et de technologie.<\/p>\n

La deuxi\u00e8me m\u00e9thode consiste \u00e0 synth\u00e9tiser la glycine \u00e0 partir de mati\u00e8res premi\u00e8res chimiques simples par synth\u00e8se chimique, par la m\u00e9thode du carbamate ou par la m\u00e9thode de r\u00e9duction des acides amin\u00e9s. La production industrielle \u00e0 grande \u00e9chelle peut b\u00e9n\u00e9ficier de l’efficacit\u00e9 de production \u00e9lev\u00e9e de cette m\u00e9thode, mais le traitement des d\u00e9chets et la possibilit\u00e9 de sous-produits chimiques sont n\u00e9cessaires. En g\u00e9n\u00e9ral, la synth\u00e8se chimique reste le processus dominant dans la production de glycine de qualit\u00e9 alimentaire, car elle peut r\u00e9pondre aux besoins de la production \u00e0 grande \u00e9chelle.<\/p>\n

<\/span>Param\u00e8tres associ\u00e9s :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n
Articles<\/strong><\/td>\nSp\u00e9cification<\/strong><\/td>\n<\/tr>\n
Analyse( C2H5NO2) (%)<\/td>\n98.5\uff5e101.5<\/td>\n<\/tr>\n
Perte au s\u00e9chage (%)<\/td>\n\u22640.2<\/td>\n<\/tr>\n
R\u00e9sidus d’allumage (sous forme de cendres sulfat\u00e9es) (%)<\/td>\n\u2264 0.1<\/td>\n<\/tr>\n
Chlorure (As Cl) (%)<\/td>\n\u22640.02<\/td>\n<\/tr>\n
Sulfate (As SO4) (%)<\/td>\n0.0065<\/td>\n<\/tr>\n
Ammonium (sous forme de NH4) =< %.<\/td>\n0.01<\/td>\n<\/tr>\n
Arsenic( As As) =< %<\/td>\n0.0001<\/td>\n<\/tr>\n
Plomb ( As Pb) =< %<\/td>\n0.0005<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosage recommand\u00e9 :<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nom de l’aliment<\/strong><\/td>\nUtilisation maximale (g\/kg)<\/strong><\/td>\n<\/tr>\n
Boissons pour sportifs<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Yaourt<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Produits laitiers<\/td>\n0,3-0,5 g\/kg<\/td>\n<\/tr>\n
Cr\u00e8me glac\u00e9e<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Biscuits<\/td>\n0,3-0,5 g\/kg<\/td>\n<\/tr>\n
Boissons \u00e0 base de jus<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Sauces<\/td>\n0,3-0,5 g\/kg<\/td>\n<\/tr>\n
Produits de boulangerie<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n
Chocolat et bonbons<\/td>\n0,3-0,5 g\/kg<\/td>\n<\/tr>\n
Gel\u00e9e et pudding<\/td>\n0,5-1 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>La glycine a une large gamme d’utilisations<\/span><\/h2>\n
    \n
  1. Am\u00e9liorer les caract\u00e9ristiques gustatives des aliments : la glycine, en tant qu’acide amin\u00e9, a la fonction d’exhausteur de go\u00fbt sucr\u00e9, ce qui peut am\u00e9liorer consid\u00e9rablement la douceur des aliments et r\u00e9duire la d\u00e9pendance \u00e0 d’autres \u00e9dulcorants.<\/li>\n
  2. Antioxydant : la glycine peut \u00eatre utilis\u00e9e comme antioxydant dans la transformation des aliments, ce qui contribue \u00e0 prolonger la dur\u00e9e de conservation et la stabilit\u00e9 des aliments et \u00e0 r\u00e9duire la r\u00e9action d’oxydation des aliments.<\/li>\n
  3. R\u00e9gulateur acide-base : en raison de sa composition alcaline, il peut \u00eatre utilis\u00e9 comme r\u00e9gulateur acide-base dans la transformation des aliments pour mieux pr\u00e9server la saveur et les niveaux de pH des aliments.<\/li>\n
  4. Am\u00e9liorer la valeur nutritionnelle des aliments : En tant qu\u2019acide amin\u00e9, la glycine est l\u2019un des composants importants des prot\u00e9ines, ce qui peut am\u00e9liorer la valeur nutritionnelle des aliments et est b\u00e9n\u00e9fique pour la sant\u00e9.<\/li>\n
  5. Am\u00e9liorer la structure et la stabilit\u00e9 des aliments : Dans les aliments transform\u00e9s, la glycine peut am\u00e9liorer la structure et la texture des aliments, am\u00e9liorer leur stabilit\u00e9 et leur go\u00fbt, et les rendre plus adapt\u00e9s au stockage et au transport.<\/li>\n<\/ol>\n

    <\/span>Question pos\u00e9e par l’utilisateur :<\/span><\/h2>\n

    Question : Quels sympt\u00f4mes appara\u00eetront si le corps humain manque de glycine ?<\/p>\n

    R\u00e9ponse :<\/p>\n

    1. Probl\u00e8mes du syst\u00e8me immunitaire : La glycine est impliqu\u00e9e dans la synth\u00e8se du thymus, qui est une mol\u00e9cule importante qui r\u00e9gule la fonction du syst\u00e8me immunitaire. Une carence en glycine peut affecter le fonctionnement normal du syst\u00e8me immunitaire et augmenter le risque d’infection et d’inflammation.<\/p>\n

    2. Probl\u00e8mes du syst\u00e8me nerveux : La glycine a un effet neuroinhibiteur dans le syst\u00e8me nerveux central et peut r\u00e9guler l’\u00e9quilibre des neurotransmetteurs. Une carence en glycine peut affecter la conduction nerveuse, entra\u00eenant une instabilit\u00e9 \u00e9motionnelle, de l’anxi\u00e9t\u00e9, de l’insomnie et d’autres probl\u00e8mes du syst\u00e8me nerveux.<\/p>\n

    3. Probl\u00e8mes du syst\u00e8me digestif : La glycine intervient dans la synth\u00e8se du collag\u00e8ne, un \u00e9l\u00e9ment important pour le maintien de la structure et de la fonction de la muqueuse du tube digestif. Une carence en glycine peut endommager la muqueuse du tube digestif, provoquant une indigestion, une inflammation gastro-intestinale et d’autres probl\u00e8mes.<\/p>\n

    4. Probl\u00e8mes m\u00e9taboliques : La glycine participe \u00e0 de multiples voies m\u00e9taboliques dans le corps, notamment le m\u00e9tabolisme du sucre et le m\u00e9tabolisme des acides gras. Une carence en glycine peut affecter le m\u00e9tabolisme \u00e9nerg\u00e9tique du corps, entra\u00eenant une diminution de la force physique et une augmentation de la fatigue.<\/p>\n

    5. Probl\u00e8mes musculaires : La glycine joue un r\u00f4le important dans la construction des prot\u00e9ines musculaires et constitue l’une des r\u00e9serves \u00e9nerg\u00e9tiques et des substances d’approvisionnement importantes du corps. Le manque de glycine peut affecter le fonctionnement normal des muscles, entra\u00eenant une atrophie musculaire, une perte de force et d’autres probl\u00e8mes.<\/p>\n","protected":false},"excerpt":{"rendered":"

      \n
    • CAS : 56-40-6<\/li>\n
    • Formule chimique: C2<\/sub>H5<\/sub>NO2<\/sub><\/li>\n
    • Certifications : KOSHER, ISO, HALAL, FSSC 22000, BRC, etc.<\/li>\n
    • Quantit\u00e9 minimum de commande : 1000 kg<\/li>\n
    • Dur\u00e9e de conservation : 2 ans<\/li>\n<\/ul>\n","protected":false},"featured_media":9707,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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