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Glycine(Gly) having the simplest chemical structure in the variety of amino acid is a constituent of protein occurring naturally in food.
In the process which makes sugar from materials other than sugarcane, Glycine was isolated from the gelatin hydrolysate in 1820.
Comparatively Glycine is contained in many animal protein. |
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Protein |
Property |
The main amino acid |
| collagen |
About 30% of all the protein, that constitutes the body, is fiber shape protein, which exists in almost all organizations, such as the skin, a blood vessel, and a bone. |
Gly:33%
Pro:20%(HyPro) |
| elastin |
Protein excellent in the extensibility, which exists in an artery, the skin, etc. |
Gly:29%
Ala:20% |
| keratin |
The main ingredients, such as hair and a nail. |
Cys:35%
Ser:23%
Gly:16% |
| sericin |
The component of silk thread. Effect of moistness is good. |
Ser31%
Gly11% |
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In Japan, Glycine is widely used as a food additive.
It is used for a daily dish, confectionery, etc. in order to mainly improve seasoning and preservability.
Since Glycine is component of protein, it is contained in food.
Therefore, it's safety is high.
There are also more oral fatal doses of a rat than salt.
| substance |
LD50(g/kgbw)
RTECS(Rat taking orally) |
| salt |
3 |
| citric acid |
3 |
| Glycine |
7.93 |
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