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Name
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L-Lysine
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|---|---|
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Synonyms
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Iaiansuan;
Arginine Impurity 1 (Arginine EP Impurity A) (Lysine);
Arginine EP Impurity A; L-Lysine crystallized, >=98.0% (NT);
(2S)-2,6-Diaminocaproic acid, (2S)-2,6-Diaminohexanoic acid;
L-Lysine Vetec(TM) reagent grade, >=98%;
NEODIMIUM STAND; L-Lys-OH
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CAS NO
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56-87-1
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Molecular Formula
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C6H14N2O2
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Molecular Weight
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146.19
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EINECS Number
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200-294-2
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Melting Point
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215 °C (dec.) (lit.)
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Specific Rotation
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D20 +14.6° (c = 6.5); D23 +25.9° (c = 2 in 6.0N HCl)
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Boiling Point
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265.81°C (rough estimate)
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Density
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1.1360 (rough estimate)
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FEMA
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3847
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Refractive Index
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26 ° (C=2, 5mol/L HCl)
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Storage Conditions
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Keep in dark place, Inert atmosphere, Room temperature
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Solubility
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Solubility in water is 0.1 g/mL, clear, colorless
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Acid Dissociation Constant (pKa)
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2.16 (at 25°C)
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Form
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Powder or crystals
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Color
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White to pale yellow to pale orange
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Odor
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Odorless
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Usage
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Used to fortify foods with lysine. Plant proteins generally contain low levels of lysine. Grains such as rye, rice, corn, and peanut flour have lysine as a limiting amino acid, while wheat, sesame, and oats have lysine as the first limiting amino acid.
According to Japanese fortification regulations (based on L-lysine content):
150 mg per 100 g for wheat flour, macaroni, and instant noodles;
100 mg per 100 g for bread, biscuits, and similar products;
50 mg per 100 g for instant noodles.
L-lysine can also be used in mayonnaise, milk powder, cow's milk, convenience foods, and other food products.
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