Different production methods also have a great influence on the effect of amino acids. The production methods of amino acids include chemical synthesis, enzymatic hydrolysis, microbial fermentation, and hydrolysis. At present, hydrolysis and enzymatic hydrolysis are mainly used in agriculture.
The production method has the advantages of low production cost, relatively simple process, hydrolysis treatment by hydrochloric acid, sulfuric acid or caustic soda, followed by neutralization, concentration and the like, and finally produces amino acids, so that the amino acids produced are not only destroyed by the L-amino acid, but usually chlorine. High ion or sodium ion content. When acidolysis, tryptophan, hydroxy amino acid (serine, threonine) is easily decomposed; arginine will lose ammonia during alkaline hydrolysis, these amino acids have specific growth regulation effects on plants; and life active substances such as nucleotides The content of peptides and the like is low, and most of them are destroyed. (Some companies in the market use this source of amino acids)
This method is relatively comprehensive in terms of amino acid species retention, and the plant-absorbable L-amino acid is protected, the oligopeptide content is high, and the harmful substances are few, which is undoubtedly the most suitable for application in agriculture. Some advanced technologies can perform directional shearing according to molecular weight requirements to obtain the desired molecular weight range. For example, the molecular weight of oligopeptides is below 1000 Daltons, which is more conducive to crop absorption and utilization, but the technical requirements are relatively high.