Description

For food industry. Lysine is an important component of protein. It is one of the eight amino acids that human body can not synthesize by itself, but it is very needed. It is an excellent food fortifier. Due to the lack of lysine in food, it is also called “the first essential amino acid”. Adding lysine to drinks, rice, flour, cans and other foods can improve the utilization rate of protein, so as to greatly strengthen the nutrition of food, promote growth and development, increase appetite, reduce disease and enhance physical fitness. It can be used for deodorizing and fresh-keeping in cans.

For the pharmaceutical industry. Lysine can be used to prepare compound amino acid infusion, which has better effect and less side effects than hydrolyzed protein infusion. Lysine can be made into nutritional supplements with various vitamins and glucose, which can be easily absorbed by gastrointestinal tract after oral administration. Lysine can also improve the performance and efficacy of some drugs.

Product Info

Cas No. ：56-87-1
Purity ：≥98.5%
Formula ：C6H14N2O2
Formula Wt. ：146.19

Chemical Name ：L-2,6-diaminocaproic acid; L-lysine acid base; L-hexane; L-pine
IUPAC Name ：L-2,6-diaminocaproic acid; L-lysine acid base; L-hexane; L-pine
Melting Point ： 215°C
Solubility ： This product is white or near white free flowing crystalline powder; Almost odourless. It is easily soluble in water and formic acid, but hardly soluble in ethanol and ether. Solubility (g/100ml water): 40 (0 ℃), 63 (20 ℃), 96 (40 ℃), 131 (60 ℃).
Appearance ：This product is white or near white

Shipping and Storage

Store Temp：In a dry, clean, cool place and sealed container.

Ship Temp
Load and unload with care, protect against moisture and sun, and do not mix with toxic and harmful substances.

References

1. Effect of exogenous lysine on the expression of early cephamycin C biosynthetic genes and antibiotic production in Nocardia lactamdurans MA4213.
A L Leitão et al.
Applied microbiology and biotechnology, 56(5-6), 670-675 (2001-10-17)
In beta-lactam producing microorganisms, the first step in the biosynthesis of the beta-lactam ring is the condensation of three amino acid precursors: alpha-aminoadipate, L-cysteine and D-valine. In Nocardia lactamdurans and other cephamycin-producing actinomycetes, alpha-aminoadipate is generated from L-lysine by two
2.Stryer L. and W. H. Freeman
Biochemistry (3rd Edition), 19-20 (1988)
A quantitative spatial proteomics analysis of proteome turnover in human cells.
3.François-Michel Boisvert et al.
Molecular & cellular proteomics : MCP, 11(3), M111-M111 (2011-09-23)
Measuring the properties of endogenous cell proteins, such as expression level, subcellular localization, and turnover rates, on a whole proteome level remains a major challenge in the postgenome era. Quantitative methods for measuring mRNA expression do not reliably predict corresponding
4.Devlin T M
Textbook of Biochemistry: With Clinical Correlations (5th ed.), 97-97 (2002)