Category: amino acids  Publish Time: 2013-07-12 10:28 

DL-Threonine includs d-threonine and l-threonine. DL-Threonine is an essential α - amino acid classified as polar which has two chiral centers. In plants and micro-organisms, threonine is synthesized from aspartic acid via aspartyl - semialdehyde and homoserine.

DL-Threonine is as an additive to animal feed. They are also used to chelate metal cations in order to improve the absorption of minerals from supplements, which may be required to improve the health or production of animals. This chelating ability is also used in fertilizers for agriculture.

Product: DL-Threonine

CAS NO.: 80-68-2

Molecular Formula:  C4H9NO3

Molecular Weight: 119.12

Character: DL-threonine appears as white crystalline or crystalline powder, being odorless with slightly sweet taste. The melting point is about 245 ° C (decomposition). It can be dissolved in water (20.1g/100mL, 25 ° C), being insoluble in organic solvents such as ethanol. It has stable chemical property. 


1.Threonine is a feed nutrient enhancer, being the essential amino acids for the growth of livestock and poultry fish. 
2. For biochemical research.
3. It can be used as nutritional supplements. 
4. The first limiting amino acid for rice, wheat, bread, corn, etc. is glycine, which may be supplemented with a secondary restricted amino acid, threonine. It can still strengthen the peanut powder, oats and so on.
5. L-threonine ([72-19-5]) is essential amino acids with the physiological effect of DL-threonine being half of that of the L-threonine. Upon its lack, people is easily susceptible to loss of appetite and fatty liver embolism. Threonine can not be de novo synthesized inside the higher animals body and must be supplied externally. The cereal protein, in addition to should being provided of L-lysine, should also be supplied with L-threonine. This is due to that although there is a high content of L-threonine, but the combination of threonine and peptide in the protein is difficult to be hydrolyzed and is not easily digested and absorbed. As a nutritional supplement, in order to play the best use of fruit, it can be co-used with glycine in the rice, co-used with glycine and valine in wheat flour, and co-used with glycine and methionine in the barley, oats as well as co-used with glycine and tryptophan in corn. Co-heating with hot grapes can easily produce empyreumatique and chocolate flavor with aromatherapy role. It can also be used for separation to obtain L-threonine and further for the preparation of amino acid infusion and integrated amino acid preparations.

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