L-Valine

Valine was isolated in 1901 by the chemist Emil Fischer from casein and is acquired by hydrolyzing proteins. Racemic valine can be synthesized by bromination of isovaleric acid followed by amination of the α-bromo derivative.

IUPAC Name: (2S)-2-Amino-3-methylbutanoic acid
Symbol: Val or V
Molecular Weight: 117.14634 g/mol
Molecular Formula: C5H11NO2
Canonical SMILES: CC(C)C(C(=O)O)N
Isomeric SMILES: CC(C)[C@@H](C(=O)O)N
InChIKey Identifier: RVEPXRXYSLTFTD-UHFFFAOYAI
CAS Number: 72-18-4
MDL Number: MFCD00064220
Melting point: 315 °C
Solubility in water: 85 g/1 L (20 °C)
2D Molfile: Get the molfile
3D PDB file: Get the PDB file
Other names: L-2-Amino-3-methylbutyric acid; (S)-α-Aminoisovaleric acid; L-alpha-Aminoisovaleric acid

Load 3D Structure of Valine

L-Valine is a branched-chain essential amino acid that has stimulant activity. It promotes muscle growth and tissue repair. It is a precursor in the penicillin biosynthetic pathway.

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