Lysinoalanine is an unusual amino acid, not a dipeptide, which has been found in proteins of cooked foods. It is formed in food that is heated or treated with alkali. Has been implicated in nephrocytomegalia in rats. References: Luo XY, Tu YG, Zhao Y, Li JK, Wang JJ. Effects of sulfhydryl compounds, carbohydrates, organic acids, and sodium sulfite on the formation of lysinoalanine in preserved egg. J Food Sci. 2014 Aug;79(8):T1621-8. doi: 10.1111/1750-3841.12543. Epub 2014 Jul 21. PubMed PMID: 25047093.

纯度：≥98%

CAS：18810-04-3