L-tryptophan
L-tryptophan, an essential amino acid that the human body cannot synthesize on its own and must obtain from the diet, plays important roles in food as both a nutritional component and a functional ingredient. L-tryptophan is a nutritionally essential amino acid in food, contributing to protein structure and serving as a precursor for key neurotransmitters. Its natural presence in animal and plant foods, along with its use as a fortifying agent in specialized products, underscores its importance in human nutrition. However, its sensitivity to processing conditions requires careful handling to maintain its nutritional value and functional benefits.
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DL-Methionine |
Spectral Characteristics of DL-MethionineInfrared (IR) spectrum: Characteristic absorption peaks of DL-methionine include: 3300–3500 cm⁻¹... |
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L-Threonine |
Chemical Properties of L-Threonine Amino Acid Structure Contains an amino group (-NH₂), a carboxyl group (-COOH), and a hydroxyl-containing side ch... |
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DL-Methionine |
Acid-Base Properties of DL-MethionineDL-Methionine is a neutral amino acid, and its acid-base behavior is derived from the amphoteric nature of the... |
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DL-Alanine |
DL-Alanine is a racemic mixture of two optical isomers: L-Alanine (L-α-alanine) and D-Alanine (D-α-alanine). As a type of α-amino... |
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L-tryptophan Supplier |
Photodegradation of L-tryptophan
The indole ring is highly sensitive to ultraviolet (UV) light and oxygen. Under UV irradiation (e.g., sunlight), L... |
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