As an important component of plant nutrition, amino acids’ production process directly affects the composition, quality and application effect of the final product. At present, enzymatic amino acids and hydrolyzed amino acids are the two main production methods. They have significant differences in preparation methods, product composition, ratio of peptides to free amino acids, application effects and environmental impact.
1. Differences in preparation processes
Enzymatic amino acids are obtained through the degradation of proteins catalyzed by biological enzymes. Under appropriate temperature and pH conditions, specific enzymes act on proteins to gradually break them down into small molecule peptides and free amino acids. The process is gentle and controllable and does not easily damage the structure of amino acids.
Hydrolyzed amino acids use strong acids (such as hydrochloric acid) to quickly break down proteins at high temperatures. This process is more efficient, but high temperature and acidic environment may cause the destruction of certain amino acids, especially heat-sensitive amino acids such as tryptophan.
2. Peptide/free amino acids ratio
The ratio of peptides and free amino acids in enzymatic amino acid products is relatively balanced. The polypeptide content accounts for about 30-50%, and the rest is free amino acids (50-70%). Peptides gradually release amino acids, providing a continuous source of nutrients, while free amino acids can be quickly absorbed by crops.
The proportion of free amino acids in hydrolyzed amino acids is higher, usually 70-90%, while the proportion of peptides is lower, about 10-30%. Since the protein is completely degraded during acid hydrolysis, there are fewer peptides in the product. The high free amino acid content makes hydrolyzed amino acids more suitable for providing a rapid supply of nutrients.
3. Differences in application effects
Enzymatic amino acids retain more polypeptides and have higher biological activity, which can continuously provide amino acids to plants and promote long-term growth of crops. The mixing ratio of peptides and free amino acids also helps improve the plant’s absorption of other nutrients.
Hydrolyzed amino acids are characterized by high free amino acid content, which can quickly provide nitrogen sources and organic nutrients to plants. However, due to the low polypeptide content, the sustained release effect is not as good as enzymatically hydrolyzed amino acids. It is more suitable for situations where crops have high demand for nitrogen in the short term.
4. Differences in environmental impact
The production process of enzymatic amino acids does not use strong acids. The gentle process reduces the need for waste treatment and has less impact on the environment. Wastewater treatment is relatively simple and it is not easy to cause pollution to water bodies and soil.
Since hydrolyzed amino acids are hydrolyzed using hydrochloric acid, the wastewater produced contains a large amount of inorganic salts (such as chloride) and needs to be neutralized. If wastewater is not properly treated, it can have negative impacts on the environment, particularly the risk of long-term contamination of soil and water bodies.
5. Economy and applicability
The production cost of enzymatic amino acids is relatively high because the enzyme catalytic process takes a long time and requires high equipment and process conditions. However, its high plant absorption efficiency and environmental friendliness make it suitable for efficient farming and organic farming.
The production cost of hydrolyzed amino acids is low and the production efficiency is high, making it suitable for large-scale agricultural applications, especially when farmers are more price-sensitive. Such products could provide a more cost-effective nutritional supplement solution for agriculture.
There are significant differences between enzymatic amino acids and hydrolyzed amino acids in terms of preparation process, product composition, and peptide/free amino acid ratio. Enzymatic amino acids have higher biological activity and higher peptide content, and are suitable for continuously providing plant nutrition; while hydrolyzed amino acids are mainly absorbed quickly and are suitable for the short-term nutritional needs of crops. The choice between the two should be comprehensively considered based on specific agricultural application needs and environmental impact.
