Ascorbic acid molecular weight
Pro Research Analysisby 
Searched over 200M research papers
Ascorbic Acid Molecular Weight: Key Insights from Research
Introduction to Ascorbic Acid
Ascorbic acid, commonly known as Vitamin C, is a vital nutrient for various bodily functions, including the synthesis of collagen, the absorption of iron, and the maintenance of the immune system. Understanding its molecular weight is crucial for its application in scientific research and food industries.
Molecular Weight of Ascorbic Acid
The molecular weight of ascorbic acid is a fundamental property that influences its behavior in chemical reactions and its effectiveness in various applications. Ascorbic acid has a molecular weight of approximately 176.12 g/mol. This value is derived from its chemical formula, C6H8O6, which includes six carbon atoms, eight hydrogen atoms, and six oxygen atoms.
Impact of Ascorbic Acid on Protein Molecular Weight
Protection Against Protein Degradation
Research has shown that ascorbic acid plays a significant role in protecting proteins from degradation and aggregation. For instance, in studies involving bovine serum albumin (BSA) and β-lactoglobulin, ascorbic acid was found to protect these proteins from the damaging effects of gamma-irradiation. This protection is attributed to ascorbic acid's ability to scavenge oxygen radicals produced during irradiation, thereby maintaining the integrity of the protein molecules 1.
Influence on Thiol Concentrations in Wheat Dough
Ascorbic acid also affects the concentrations of low and high molecular weight thiols in wheat dough. When different amounts of ascorbic acid were added to flour, it was observed that the concentration of thiols, such as glutathione and cysteine, varied significantly. Specifically, the addition of 125 mg of ascorbic acid per kg of flour minimized the concentration of these thiols. Conversely, the concentration of high molecular weight thiols in glutenins increased to a maximum with the addition of 100 mg of ascorbic acid per kg of flour, before decreasing at higher concentrations 2.
Conclusion
In summary, ascorbic acid, with a molecular weight of 176.12 g/mol, is a crucial compound in both biological and industrial contexts. Its ability to protect proteins from degradation and influence thiol concentrations in wheat dough highlights its multifaceted role in scientific research and food processing. Understanding these properties allows for better utilization of ascorbic acid in various applications.
Sources and full results
Most relevant research papers on this topic
Effect of ascorbic acid and protein concentration on the molecular weight profile of bovine serum albumin and β-lactoglobulin by γ-irradiation
Ascorbic acid protects proteins from aggregation and degradation by scavenging oxygen radicals produced by irradiation, with a more significant effect at lower protein concentrations.
Concentrations of low and high molecular weight thiols in wheat dough as affected by different concentrations of ascorbic acid.
Ascorbic acid improves wheat dough quality by reducing low and high molecular weight thiol concentrations, with a maximum concentration of 100 mg/kg of acid added.
Ascorbic acid: an old player with a broad impact on body physiology including oxidative stress suppression and immunomodulation: a review.
Ascorbic acid, a low molecular weight antioxidant, has a broad impact on human body physiology, including oxidative stress suppression and immunomodulation, potentially benefiting various diseases and processes.
Development of low molecular weight heparin by H2O2/ascorbic acid with ultrasonic power and its anti-metastasis property.
This study demonstrates an effective method for producing low molecular weight heparins using H2O2/ascorbic acid and ultrasonic power, resulting in highly pure products with potential anti-tumor metastatic function.
In Vitro StudyStudies on microcapsules. II. Influence of molecular weight of ethylcellulose in the microencapsulation of ascorbic acid.
The molecular weight of ethylcellulose significantly affects the aggregation and release rate of ascorbic acid in microcapsules, with the minimum release rate achieved by ethylcellulose with a molecular weight of 13104 when using polyisobutylene as a co
Phase I clinical trial of i.v. ascorbic acid in advanced malignancy.
High-dose i.v. ascorbic acid was well-tolerated but failed to demonstrate anticancer activity in patients with previously treated advanced malignancies.
Highly CitedQuality Assessment of Ascorbic Acid Tablet Formulations and Comparative Analysis with Edible Fruits
Ascorbic acid tablets contain appreciable amounts of the vitamin C, with strawberries being the highest source, followed by orange, papaya, pineapple, mango, kiwi, and lemon.
Determination of Vitamin C (Ascorbic Acid) Using High Performance Liquid Chromatography Coupled with Electrochemical Detection
The CoulArray electrochemical detector with high performance liquid chromatography effectively detects ascorbic acid in pharmaceutical preparations, oranges, apples, and human blood serum, with a detection limit of 90 nM.
Highly CitedAscorbic acid in plants: biosynthesis and function.
Ascorbic acid plays a crucial role in photosynthesis, cell growth, and antioxidative defense in plants, with potential applications in agriculture and biomedicine.
Highly CitedL-ascorbic acid quenching of singlet delta molecular oxygen in aqueous media: generalized antioxidant property of vitamin C.
L-ascorbic acid quenches singlet molecular oxygen in aqueous media, demonstrating its antioxidant properties and potential as a generalized antioxidant in various applications.
Highly Cited