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Ingredients Technical Write To Karl Loren Table Of Contents

How Amino Acids Are Manufactured

 

Ever since the discovery in 1908 by Prof. Kikunae Ikeda of Tokyo Imperial University that L-Glutamic Acid was the flavor essence of kombu (a species of the kelp family), amino acid research has been widely carried out resulting in the development of numerous applications and manufacturing processes.
 

Ajinomoto's manufacturing process for L-Glutamic Acid involved separating the proteins contained in wheat and soybean by hydrolysis. This original process generated further research that gave added value to amino acid by-products other than L-Glutamic Acid. The result was the growth of further research involving the use of amino acids.

Subsequently, technological innovations made it possible to produce amino acids by direct fermentation from sugar, resulting in the creation of efficient manufacturing methods. It is now common knowledge that Japan's amino acid industry has developed to the point where it can be said to be one of Japan's specialties.

Applications for amino acids have expanded into areas such as pharmaceuticals, food products, and animal nutrition with products such as intravenous solutions, elemental diets, sweeteners, and surfactants. Ajinomoto is constantly involved in the research and development needed to meet and provide for our customers' diverse needs.

 


We at Ajinomoto refer to our amino acid based operations that are founded on innovative research as "AminoScience" and we are actively pursuing the development of AminoScience from a global perspective.

 

 

 













L, DL-Alanine
L-Arginine
L-Aspartic Acid
L-Cysteine Hydrochloride Monohydrate
L-Cystine
L-Glutamic Acid
L-Glutamine
Glycine
L-Histidine
L-Isoleucine

 
L-Lysine Monohydrochloride
L-Leucine
L-Methionine
L-Phenylalanine
L-Proline
L-Serine
L-Threonine
L-Tryptophan
L-Tyrosine
L-Valine

 









 

 


 


*Contact
Amino Acid Department
AminoScience Division
AJINOMOTO CO,.INC.
(Tokyo,Japan)
15-1, Kyobashi 1-Chome, Chuo-ku, Tokyo 104-8315 Japan
TEL:81(3)5250-8209
FAX:81(3)5250-8273

email:webmaster@ms.Ajinomoto.co.jp


 
 




 



 


 

1. Characteristics
  Crystal system hexagonal system
  Melting point 260°C(decomposition)
  Specific rotation
= -220° ~ -225°(1N HCl, c=2)
  Solubility (H2O,g/dl)   0.011(25°),   0.0239(50°),   0.0523(70°),   0.114(100°)
  Dissociation constant pKCOOH<1  pKCOOH=2.1  pKNH3+=8.02  pKNH3+=8.71  pI=5.03
  Stability L-Cystine decomposes in hot alkaline aqueous solution.
2. Properties
  L-Cystine is a form that two molecules of L-Cysteine bind together by disulfide bonding. When reduced L-Cysteine is formed. L-Cystine is contained in many proteins and makes an important contribution to the determination of protein structure as L-Cystine is first incorporated in the protein chain in the form of L-Cysteine, and as the residual group of two molecules of L-Cysteine is thought to be oxidized to form L-Cystine.
  Derivatives Dibenzoyl-L-Cystine : mp 180°C
Di-p-Toluenesulfonyl-L-Cystine : mp 204°C
  Metabolism Glycogenic. L-Cystine undergoes a reciprocal conversion with L-Csyteine in the oxidation-reduction mechanism. It is metabolized to form pyruvic acid. L-Cystine and L-Cysteine are not essential for human as L-Cysteine is derived from L-Methionine. L-Cystine is known to be necessary for the formation of skin and accelerates healing after surgery or injury. Also, it stimulates the hematopoietic system and promotes leucocyte formation.


 

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