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Topic summary

Valine

Valine
Names IUPAC name
Valine
Systematic IUPAC name
2-Amino-3-methylbutanoic acid
Other names
2-Aminoisovaleric acid
Valic acid
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
DrugBank
ECHA InfoCard100.000.703EC Number
  • L: 200-773-6
KEGG
UNII
  • InChI=1S/C5H11NO2/c1-3(2)4(6)5(7)8/h3-4H,6H2,1-2H3,(H,7,8)/t4-/m0/s1
    Key: KZSNJWFQEVHDMF-BYPYZUCNSA-N
  • D/L: Key: KZSNJWFQEVHDMF-UHFFFAOYSA-N
  • D: Key: KZSNJWFQEVHDMF-SCSAIBSYSA-N
  • L: CC(C)[C@@H](C(=O)O)N
  • L Zwitterion: CC(C)[C@@H](C(=O)[O-])[NH3+]
Properties C5H11NO2Molar mass117.148 g·mol Density1.316 g/cm Melting point298 °C (568 °F; 571 K) (decomposition) soluble, 85 g/L Acidity (pKa) 2.32 (carboxyl), 9.62 (amino) −74.3·10 cm/mol Supplementary data page Valine (data page)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).

Valine (symbol Val or V) is an α-amino acid that is used in the biosynthesis of proteins. It contains an α-amino group (which is in the protonated −NH3 form under biological conditions), an α-carboxylic acid group (which is in the deprotonated −COO form under biological conditions), and a side chain isopropyl group, making it a non-polaraliphatic amino acid. Valine is essential in humans, meaning the body cannot synthesize it; it must be obtained from dietary sources which are foods that contain proteins, such as meats, dairy products, soy products, beans and legumes. It is encoded by all codons starting with GU (GUU, GUC, GUA, and GUG).

Wikipedia source