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As an amphoteric compound, L-threonine can buffer pH changes in acidic or alkaline food systems: Used in beverages (e.g., sports drinks, fruit juices) to maintain taste and stability. Applied in fermented foods (e.g., sauerkraut, pickles) to regulate acidity and support microbial growth.

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	L-Methionine powder	The sulfur-containing side chain of L-Methionine contributes to the structural integrity of keratin (the primary protein in skin, hair, and nails):...
	L-Lysine monohydrochloride	L-Lysine monohydrochloridehas a higher aqueous solubility than free L-lysine: ~70 g/100 mL at 25 °C (vs. ~63 g/100 mL for free L-lysine), with ...
	DL-methionine	The chemical stability of DL-methionine is affected by factors such as pH, temperature, light, and oxidants, which directly determine its storage c...
	L-tryptophan	L-tryptophan’s physical and chemical properties—rooted in its indole ring structure and amphoteric nature—dictate its stability, ...
	L-proline	Basic informationStructural characteristics: The molecular structure of L-proline is rather unique. Its α -amino group is an imine, and the h...

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