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Today we are talking about the origin of L-leucine used in Volchem food supplements, in particular in bcaa products as VOLAMIN.
The creation methods of L-leucine of pharmaceutical grade with purity title>98% are different:
- For hydrolisis of animal or plant proteins (homoglobin, corn, gluten, keratin, casein and so on);
- For chemical synthesis;
- For fermentation with modified bacterial strains.
All these methods use chemical reagents, and give a L-leucine with the highest purity level, safe for human and clinical use (GRAS).
The L-leucine is a crystalline white powder with a sour taste, with a characteristic smell according to the creation method, which can be slightly unpleasant for the leucine of fermantation.
- By hydrolysis of protein (edestin, hemoglobin, zein), organic synthesis from the alpah-bromo acid.
- By bromination followed by amination of isocaproic acid; via the acetamidomalonic ester; by isolation from gluten, casein, keratin; from hydantoin.
[Burdock, G.A. (ed.). Fenaroli's Handbook of Flavor Ingredients. 6th ed.Boca Raton, FL 2010, p. 1084]
- By fermentation using a bacterial strain derived from Escherichia coli (E. coli K-12 that encodes L-leucine biosynthetic enzymes.
[Ajinomoto Aminoscience, LLC October 27, 2009]