L - Leucine profile

Leucine is one of 20 kinds of basic amino acids, it and isoleucine are isomers. On the nutrition, leucine is human body essential amino acids.

Leucine is most commonly occurs in the protein, amino acids and period for infants and children develop normally and adults are both important nitrogen balance within the body. Presumably, leucine may be in the balance of protein in the biochemical and decomposition method to maintain the muscles of accounts for an important role.

Are a major source of food for leucine are: whole grain, milk, dairy products, eggs, pork, beef, chicken, beans, leafy vegetables.

Preparation: the manufacture of amino acid hydrolyzed protein from 1820 began. 1908 Ikeda found that sodium glutamate is Japanese flavour enhancer, started the history of the industrial production of amino acid. Glutamic acid with microbial fermentation production of Japan started in 1957, since then opened a new chapter of the history of the microbial fermentation method producing amino acids. Around 60 s of the 20th century, about a L leucine biosynthesis and metabolic regulation mechanism have been elucidated. This for the L leucine directional breeding microorganism fermentation production and enzymatic production L leucine provides a theoretical basis.

L a leucine main production methods of extraction, chemical synthesis method, enzyme catalysis, microorganism fermentation, etc.

More about:L-Leucine supplier
From:polypeptides