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Cysteine, mainly the l-enantiomer, is a precursor in the food, pharmaceutical, and personal-care industries. One of the largest applications is the production of flavors. For example, the reaction of cysteine with sugars in a Maillard reaction yields meat flavors. [44] l-Cysteine is also used as a processing aid for baking. [45]
Molar mass: 121.16 g·mol −1 Systematic name: (2R)-2-amino-3-sulfanyl-propanoic acid Abbreviations: C, Cys Synonyms: 2-amino-3-mercaptopropanoic acid 2-amino-3-mercaptopropionic acid 2-amino-3-sulfanylpropanoic acid 3-mercaptoalanine AIDS{-}160777 CHEBI:15356 CHEMBANK2703 NSC 63864 NSC647530 NSC8746 Zystein
Cystine is the oxidized derivative of the amino acid cysteine and has the formula (SCH 2 CH(NH 2)CO 2 H) 2.It is a white solid that is poorly soluble in water. As a residue in proteins, cystine serves two functions: a site of redox reactions and a mechanical linkage that allows proteins to retain their three-dimensional structure.
Cysteamine is an organosulfur compound with the formula HSCH 2 CH 2 NH 2.A white, water-soluble solid, it contains both an amine and a thiol functional groups. It is often used as salts of the ammonium derivative [HSCH 2 CH 2 NH 3] + [12] including the hydrochloride, phosphocysteamine, and the bitartrate. [13]
The Food and Nutrition Board of the U.S. Institute of Medicine set Recommended Dietary Allowances (RDAs) for essential amino acids in 2002. For methionine combined with cysteine, for adults 19 years and older, 19 mg/kg body weight/day. [22] This translates to about 1.33 grams per day for a 70 kilogram individual. [citation needed]
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