Amino acids is a general term for a class of organic compounds containing amino and carboxyl groups. It is the basic unit of protein and foundation of all life. For plants, which are also living organisms, they are the building blocks for building life. Why there is such a big difference in the effect?
Since the 20th century, scientists have focused on the application of amino acids in human nutrition and animal nutrition, ignoring their important role in plant nutrition. In recent decades, plant physiology has gradually developed, and the important role has also been discovered.
Amino acids can be divided into left-handed and right-handed, which are defined as L-type (left-handed) and D-type (right-handed). L-type are the mirror image of D-type, just like human both hands. The left hand is the mirror image of the right hand, the left hand is like a person’s left hand, and the right hand is like a person’s right hand.
Animals and plants can only use L-type (left-handed), while D-type can only be used by certain bacteria and fungi, and cannot be used by animals and plants. Only L-amino acids are biologically active and can be absorbed and utilized by plants.
Sources and preparation methods of various amino acids make the difference of effect!
According to different raw materials, there are plant source and animal source. According to the extraction method, they can be divided into the biological enzymatic, the acid-base hydrolyzed , and the chemically synthesized.
Acid-base hydrolysis is the most commonly used method to extract agricultural grade. Generally speaking, the animal-derived are produced by high-temperature chemical hydrolysis, and the high temperature is about 100-110°C.
When the method of acid-base hydrolysis is adopted, the raw materials do not need to be purified, but are hydrolyzed with hydrochloric acid, sulfuric acid or caustic soda, so cysteine, tryptophan, and histidine are destroyed, resulting in incomplete amino acids components.
The chemical hydrolyzate of animal origin has high salinity due to the presence of sodium chloride, even reaching 10%. Some products with poor quality and low price are prepared through self-decomposition and natural fermentation of animal fur and carcasses. Products prepared by this method, due to the effect of racemization, the content of L-type amino acids (left-handed) and D-type amino acids (right-handed) will change, and the content of L-type amino acids is very small, resulting in biological activity. reduce. At the same time, such products also contain a large amount of inorganic substances, heavy metal residues and pathogenic bacteria.
