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| By addition of acid or alkali, pH of Glycine buffers does not change extensively. |
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Either by acidification or alkalinization, Glycine becomes ion and shows a buffer action pH 2-3 and pH 9-10.
For example, it is used as an antacid for it's safety and buffer action.
If it is used together with CaCO3 and MgOH, gastric juice will be neutralized by the weak alkaline substance and, subsequently normal gastric juice acidity will be maintained for a long time by the an antacid buffer action of Glycine. |
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Glycine has a chelating action as is characteristic for amino acids.
Chelating often dissolves problem caused by the insolubility of metal ion. |
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| In phosphate buffer solubilities of metal ions are poor, but by addition of Glycine, solubilities are improved. |
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| Glycine causes the Maillard reaction with reducing sugar. |
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Since this reaction advances quickly at high pH and temperature, temperature and pH are reduced to prevent the burnt coloring. Or sugar is changed into the corresponding sugar alcohol, in order to which the reaction does not proceed quickly. |
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