L-lysine is a configuration of lysine, and only L-type lysine can be utilized by organisms. The molecular weight of L-lysine is 182.65; Crystalline powder with white or nearly white free flowing physicochemical properties; Almost odorless. Easily soluble in water and formic acid, but insoluble in ethanol and ether. The solubility (g/100ml water) is 40 (0 degrees), 63 (20 degrees), 96 (40 degrees), and 131 (60 degrees).
L-lysine is widely present in the hydrolysates of proteins such as casein, egg protein, cellulose protein, beet honey, gelatin, and blood protein. In 1889, Drechsel isolated a mixture of lysine and arginine from casein hydrolysates and named it Lystatine. In 1891, Fisher separated lysine and named it Lysine. In 1914, Osborne demonstrated through animal experiments that lysine is an essential amino acid. In 1950, Rose published the essential dosage for humans. Due to its hygroscopicity, L-lysine is often made into a hydrochloride.