Procedure for the obtaining of compounds from free amino acids by chemical hydrolysis. (Machine-translation by Google Translate, not legally binding)

摘要

Procedure for obtaining free amino acid compounds by chemical hydrolysis, of l-form, in which all the amino acids (essential and non-essential) are represented, in order to dedicate it to nutrition, which is characterized by starting from slaughterhouse by-products, once conveniently mixed, they are stored in fermentation tanks in which they are subjected to an enzymatic process, after sowing suitable bacterial flora, for a period of 30-50 hours, then subjecting the material thus treated to hydrolysis with an acid strong, during a certain period, preventing the destruction or racemization of some of the basic amino acids, due to the fact that the initial proteins are subjected to a prolonged attack, by accelerating the rate of hydrolysis, which is obtained by heating the mixture under pressure, the hydrolysis being terminated when all the peptide bonds appear broken and proceeding to the neutralization with lime carbonate of the obtained product of hydrolysis, to finally filter it, clarify it, decolorize it and concentrate it to the most suitable tenor for the final drying of the product. (Machine-translation by Google Translate, not legally binding)