Amino acids, Fulvic acid, Humic acid: the functions and difference of these 3 biological stimulants-2
May 12, 2017

Amino acids, Fulvic acid, Humic acid: the functions and difference of these 3 biological stimulants

Chapter 2

Amino acid

An amino acid is a generic term for a class of organic compounds containing an amino group and a carboxyl group. It is biological function of the basic components of macromolecules protein, it is the basic material of protein that needed by animal and plant nutrients. It is an organic compound containing a basic amino group and an acidic carboxyl group. The amino group is attached to the α-carbon to the α-amino acid. The amino acids that make up the protein are α-amino acids. One of the functions is the direct involvement of various physiological activities of plants and the synthesis of endogenous hormones in plants.

Production method

1.Acid hydrolysis method
Low production costs, the process is relatively simple, with the use of hydrochloric acid or sulfuric acid for hydrolysis.
●The hydroxyl amino acid (serine, threonine) is partially decomposed when acidified.
● Alkaline will cause loss of ammonia during alkaline hydrolysis, and these amino acids have specific growth regulators for plants.
●Tryptophan is completely destroyed by boiling acid, tryptophan is a plant auxin synthesis precursor, the loss will affect the plant auxin content.
● low nucleotide content, most of them be damaged.
● The chloride ion content of amino acids is high.

2. Fermentation method
Can be divided into direct fermentation and adding precursor method.
● Strict requirements for fermentative strains.
● Product concentration is low, the degree of hydrolysis is difficult to control, the production cycle is long.

3. Enzymatic hydrolysis method
Compared with the acid hydrolysis method, the cost is relatively high.
● The amino acid species are more comprehensive and the oligopeptide content is higher.
● Less harmful substances, beneficial ingredients are not easy to be destroyed, high activity.