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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High quality |
Biological Role An essential amino acid for humans, meaning it must be obtained from the diet. Plays a role in protein structure (e.g., forming hyd... |
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L-Threonine |
Industrial and Practical Implications Food and Feed Additives: L-Threonine’s solubility and stability make it suitable for fortifying foods a... |
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L-Methionine |
Natural Dietary Sources of L-Methionine Natural sources of L-methionine are widely distributed in animal-derived and plant-based foods, with higher... |
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L-Methionine |
Industrial Biotechnology: Used as a precursor in the synthesis of bioactive molecules (e.g., S-adenosylmethionine, glutathione) for biopharmaceutic... |
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L-Cysteine hydrochloride monohydrate |
L-Cysteine hydrochloride monohydrate offers distinct application advantages across various industries due to its unique chemical properties, such a... |
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