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One of the 20 amino acids that make up proteins.
lysine, Lys, amino acid, protein, peptide, polypeptide, polar side chain, zwitterionic structure, peptide bond, amide bond, amino acid sequence, molecule, organic chemistry, chemistry, biology, biochemistry
Molar mass: 146.19 g/mol
Melting point: 224 °C
Density: 1.125 g/cm³
Lysine is an essential amino acid for mammals. It is a colourless, crystalline substance, well soluble in water, poorly soluble in alcohol and insoluble in ether.
Dietary sources of lysine include animal proteins, such as fish and red meats, and plant proteins, such as legumes, including the common bean, soy beans and lentils.
Lysine can be produced through the hydrolysis of proteins, through fermentation or by total synthesis, proceeding from caprolactam, for example.
Lysine is used as a dietary supplement; it is also often added to animal feed. Lysine deficiency may cause immunodeficiency.