L-proline supplier, the influence of humidity on stability

Humidity has a significant impact on the stability of L-proline, which is specifically as follows:

Moisture Absorption and Caking: L-proline has a certain hygroscopicity. When the environmental humidity is high, it will absorb moisture from the air. As the amount of absorbed moisture increases, L-proline will gradually become damp, and then caking will occur. Caking not only affects the appearance and fluidity of L-proline but also may make it difficult to disperse evenly during subsequent use, affecting the usage effect.

Decrease in Chemical Stability: A high-humidity environment will accelerate certain chemical reactions of L-proline, thus reducing its chemical stability. For example, humidity may promote its oxidation reaction with oxygen in the air, causing changes in its structure and generating oxidation products, which in turn affects its activity and purity. In addition, under humid conditions, L-proline may also undergo a hydrolysis reaction, leading to the breakage of peptide bonds, damaging its molecular structure, and decreasing its stability.

Microbial Growth: An environment with high humidity is conducive to the growth and reproduction of microorganisms. If L-proline absorbs excessive moisture and a damp environment forms on its surface, it is likely to be contaminated by microorganisms. During the growth process, microorganisms may secrete some enzymes or metabolites, and these substances may react with L-proline, thus affecting its stability and quality.

In order to maintain the stability of L-proline, it should be stored in a dry environment, and the environmental humidity should be controlled within an appropriate range. Generally, it is recommended to keep the relative humidity at around 40% - 60%.