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Enzymatic V Acid hydrolysis

Enzymatic hydrolysis, involving the use of enzymes to break down proteins, is the preferred method for producing amino acid-based bio-stimulants. Enzymes are highly specific in their recognition and binding of substrates, ensuring that only L-amino acids are produced during the hydrolysis process. This is crucial because cells primarily utilise L-amino acids for various metabolic processes. 

 

The superiority of amino acid-based bio-stimulants hydrolysed by enzymes lies in their compatibility with cellular processes. Enzymes and transporters in cells are specifically designed to interact with L-amino acids, allowing for efficient catalysis and metabolic reactions. This ensures that the amino acids derived from enzymatic hydrolysis can be efficiently taken up and utilised by plants.

 

Furthermore, enzymatic hydrolysis preserves the natural structure and composition of amino acids, resulting in a more bio-available and effective bio-stimulant. The specific recognition properties of enzymes ensure that the amino acids produced maintain their spatial arrangement, which is crucial for their biological activity. All and all, through this process, AminoA products promote enhanced plant growth and productivity.

 

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