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| Glycine shows good buffering properties for pH 2-3 and pH 9-10. |
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Due to its buffering properties, Glycine can be used as nutritional safe antacid.
If it is used together with CaCO3 and MgOH, gastric juice will be neutralized and subsequently normal gastric juice acidity will be maintained for a long time period. |
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As same as for other amino acids, Glycine assembles to metal-ion complexes in the presence of metal cation.
Chelating with Glycine provides an elegant solution for products which need to be enriched with metal cations. |
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| In phosphate buffer the solubility of metal ions is rather poor, but it can be considerably improved by addition of Glycine. |
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| In the presence of reducing sugars, Glycine goes into Maillard reactions. |
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Since this reaction proceeds quickly at high pH and temperature, pH and temperature have to be controlled, if colouring should be prevented.
Alternatively one can use sugar alcohol instead of sugar in order to slow down the reaction. In contrast, the use of pentose accelerates the Maillard reaction. |
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