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Development history of amino acids
In 1827, Auguste Arthur Plisson and É tienne Ossian Henry first discovered aspartic acid by hydrolyzing asparagine, which was separated from asparagus juice in 1806. Their original method was to use lead hydroxide, but now they often use other acids or bases to replace it. Later, several amino acids were found separately, and the name of amino acids was finally established around 1900. Chemists hydrolyzed different proteins in the laboratory to obtain many different amino acids, that is, substances with an amino group, a carboxyl group and a side chain structure. In 1820, glycine with the simplest structure was found in the hydrolysate of protein.
Threonine, the last amino acid, was discovered in 1935. In 1940s, more than 20 kinds of amino acids have been found in nature. Lysine was first isolated from casein by drech sel in 1889.
The first person in the world to engage in the industrial production of amino acids is the creator of Ajinomoto Corporation of Japan, kikudi chongxiong. Judi accidentally found in the laboratory in the early 1940s that a white needle crystal could be extracted from the kelp soaking solution. The substance has a strong flavor, and the analysis results show that it is a sodium salt of glutamic acid. Kikudi chongxiong finally found a new way to industrialized produce Ajinomoto, that is, using the remaining "gluten" after processing starch from wheat flour as raw material, first hydrolyze it with hydrochloric acid to obtain glutamic acid, and then add soda ash to neutralize it to obtain food grade sodium glutamate.
Glutamic acid is the first industrialized amino acid single product in the world. Since then, scientists can hydrolyze feather, human hair, pig blood and other raw materials into amino acids by protein hydrolysis, but most of these amino acids are "DL mixed amino acids", which is very difficult to split.
The industrial microbial fermentation method established in the 1960s made the amino acid industry take off. Since then, many kinds of commonly used amino acids (including glutamic acid, lysine, threonine, phenylalanine, etc.) can be produced by microbial fermentation, which greatly increases the yield and greatly reduces the cost.
Auguste,Ossian Henry
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