L-tyrosine is a white powder that dissolves in dilute acids and bases, but is insoluble in anhydrous ethanol, ether and acetone. It has no odor, but tastes bitter. L-tyrosine can not only be used as nutritional fortifier and moisturizer in food, feed, medicine, health care products, daily chemicals and other fields, but also used in biochemical research.
When we obtain L-tyrosine, casein can be used as a raw material, placed in hydrochloric acid reflux for several hours, and then filtration, concentration, alkali neutralization, activated carbon treatment, crystallization and other processes, and then get L-tyrosine. Proteins such as casein or spun silk can also be used to prepare L-tyrosine by acid hydrolysis, neutralization of the resulting product, and then precipitation separation, dissolved in dilute ammonia, and then neutralization with acetic acid to make the PH value of 5, and then recrystallization to get L-tyrosine. L-tyrosine can also be prepared from pig blood meal, horn-hoof and silk by proteolytic extraction.