Detailed Project Report on amino acid from protein source, plant growth promoter

AMINO ACID FROM PROTEIN SOURCE, PLANT GROWTH PROMOTER
[CODE NO.3730]  


Amino acid

Amino acids are the main components of protein, protein are found in all living organism and play an important role in living cells. Approximately 20 amino acids are the common constituents of protein.

The general formula of an amino acid is

R-------------CH-------COOH
|
NH2

All of the amino acids, except glycine have two optically active isomers symbolized by D-or L-before their names.

Amino Acids are the main components of the elementary nutrients of living organism. There are eight and possibly ten, amino  acids  that  are  essential  for  existence  and  must  be ingested through food. The Nutritional value of protein is governed by the Quantitative and qualitative balance of individual essential amino acid.

Protein are metabolized continously by all living organism and are in dynamic equilibrium in living cell.

An organic acid containing both a basic amino group (NH2) on dipolar  ions.  The 25 amino acid that have been  established  as protein  constituent,  are a amino acid (i.e. the -NH2  group  is attached  to  the carbon atom next to the L series),  many  other amino acids occur in the free state in plant or animal tissue  22 amino acid with structures identical with those that exist  today have  been  identified  in  the  pre-cambrian  sedimentary   rock indicating  their  presence atleast 3 million years  ago.   Amino acid  are  the main components of protein  (qv.).   Proteins  are found  in  all  living organisms and play an  important  role  in living  cells.   Approximately  20 amino  acids  are  the  common constituents  of  proteins.   Braconnot  in  1820  isolated   the simplest  amino acid, glycine, from gelatin, the most recent  one of nutritional importance is L-threonine which was found by  rose in  1935  to  a  growth factor of rats.   The  presence  of  many uncommon  amino  acids  has  been  reported  in  various   living metabolites,  such  as antibiotics,  some  other  microbiolozical products,  and  in non-proteinaceous substances  of  animals  and plants,  plant  amino  acid have been review  recently  by  Bell. There are eight, and possibly ten, amino acids that are essential for existence and must be ingested through food.  The nutritional value of proteins is governed by the quantitative and qualitative balance of individual essential amino acids.  It has been clearly shown that the nutritional value of a protein can be improved  by the addition of amino acids absent in that protein.  Most of  the amino  acids absorbed through the digestion of proteins are  used to  replace body proteins.  The remaining portion is  metabolized into  various bio-active substance such as harmones,  purine  and pyrimidine   bases,  the  precursors  of  DNA,  RNA   and   other nucleotides, or is consumed as a energy source.
The history of amino acid discoveries is closely related  to advances  in  analytical  methods  initially,  quantitative   and qualitative  analysis depended exclusively  upon  crystallization from  protein  hydrolysates.  The quantitative  precipitation of several  basic  amino  acids  including  phosphotungstates, the separation  of  amino  acid esters by  vacuum  distillation,  and precipitation   by  sulfuric  acid  derivatives  were   developed successively during the last century.  After World War II, analytical methods for amino acids were improved and new  methods were introduced. The first was the microbiolozical assay using a lactic  acid  bacterium which requires all of the  regular  amino acids  for  its  growth.   This method  is  still  used  for  the microdetermination   of  amino  acids.   Later,   chromatographic separation  using  filter paper, ion exchange resins,  and  other absorbents were rapidly developed.  Twenty years ago all  L-amino acids from the synthesized racemic mixtures.  Since 1956, methods of production of L-amino acid have changed extensively. The first important  change  was  made  by  kinoshita  and  co-workers  who invented   a  new  fermentation  process  using   corynebacterium glutamicum bacteria to produce many other amino acids.  A  number of  useful  amino  acids e.g. L-lysine  and  L-theorine  are  now economically  produced  by fermentation.  Recently  L-lysine,  L-aspartic  acid  and  L-tryptopho have  been  produced  lay  rapid enzymatic   conversion  of  easily  available  precursors.    The progress of these biosynthetic procedures for various amino acids has been reviewed by Nakayama.  Glycine, alamine, methionine, and some other amino acids are still produced by chemical  synthesis. Chemical manufacturing procedures for amino acids are diocuned in a monography by Kaneko and co-workers.  Most of the natural amino acids  are  currently available commercially and their  uses  are growing.   Amino  acids  and  their  analogues  have  their   own characteristic effects in flavoring nutrition, and pharmacology.

Amino Acid

Amino acids are used in many industrial applications as bulk biochemical to produce a wide range of products such as animal feed additives, flavour enhancers in human nutrition or as ingredients in cosmetic and medical products.

Besides the amino acids important role as intermediates as building blocks of proteins, they are involved in the regulation of key metabolic pathways and processes that are crucial for the growth and the maintenance of organisms. In particular, they promote health by several actions, including maximizing the efficiency of food utilization, reducing the adiposity, regulating the muscle protein metabolism and controlling the growth and immunity of the organism.

Amino acids can be produced by different processes such as extraction from protein hydrolysates, chemical synthesis or enzymatic and fermentation pathways with the aid of microorganisms. In particular, the fermentation process is becoming one of the most promising processes for amino acids commercial production because of the new genetic engineering tools applied to maximize yield, specificity and productivity of the target compounds.

The interest in the production of amino acids has increased over the years resulting in the development of a variety of technologies.

The development of new applications for amino acids, such as pharmaceutical, food additives, feed supplements, cosmetics, polymer materials and agricultural chemicals, led to a fast increase in the amino acid production.


COST ESTIMATION


Plant Capacity            2 Ton/Day       
Land & Building (2000 sq.mt.)      Rs. 3.08 Cr         
Plant & Machinery                      Rs. 1.21 Cr     
Working Capital for 2 Months     Rs. 1.02 Cr
Total Capital Investment              Rs. 5.54 Cr
Rate of Return            32%                   
Break Even Point             52%                

 
INTRODUCTION    
AMINO ACID    
AMINO ACID    
USES AND APPLICATION    
PROPERTIES OF AMINO ACID    
CHEMICAL PROPERTIES    
STRECKER SYNTHESIS    
BUCHERER SYNTHESIS    
A-AMINO ACIDS FORM COPPER SALTS    
AMINO ACID MANUFACTURING METHODS, WEAKERS AND STRENGTH    
MARKET OVERVIEW OF AMINO ACID    
AMINO ACIDS MARKET: SEGMENTATION    
MANUFACTURERS/COMPETITORS OF AMINO ACIDS    
OVERVIEW OF INDIAN AGROCHEMICAL INDUSTRY    
BIFURCATION OF AGROCHEMICALS    
DEVELOPING INDIA AS AN AGROCHEMICAL MANUFACTURING HUB    
MANUFACTURING PROCESS OF AMINO ACID (GLUTAMIC ACID)
   FROM PROTEIN SOURCE    
PROCESS FLOW DIAGRAM    
PRODUCTION OF AMINO ACIDS BY PROTEIN HYDROLYSIS    
PRODUCTION OF AMINO ACIDS BY CHEMICAL SYNTHESIS    
PRODUCTION OF AMINO ACIDS BY BIOTECHNOLOGY METHODS    
AMINO ACID PRODUCTION PROCESSES    
EXTRACTION FROM PROTEIN-HYDROLYSATES    
CHEMICAL SYNTHESIS    
MICROBIAL PROCESS    
THE FERMENTATION PROCESS    
AMINO ACID PRODUCING BACTERIA    
PROCESSING DETAILS OF AMINO ACID BY PROTEIN HYDROLYSIS    
PROCESS FLOW DIAGRAM OF AMINO ACID BY PROTEIN HYDROLYSIS    
OTHER METHODS FOR THE PRODUCTION OF AMINO ACID    
METHOD WITH A WILD MICROBIAL STRAIN    
ISOLATION OF AMINO ACID FROM THE FERMENTATION BROTH    
1. ION - EXCHANGE RESIN    
2. PRECIPITATION    
3. CRYSTALLIZATION    
CHEMICAL SYNTHESIS    
STRECKER SYNTHESIS    
HYDANTOIN PROCESS    
RACEMIZATION    
GLYNICE DL - ALANINE & DL - METHIONINE MANUFACTURING    
THE INDUSTRIAL PRODUCTION METHOD IS BELOW    
FLOW SHEET FOR DL-METHIONINE    
PREPARATION OF LOW TRANS SPECIALITY FAT    
PLANT LAYOUT    
SUPPLIERS OF RAW MATERIALS    
SUPPLIERS OF PLANT AND MACHINERY


APPENDIX – A:

01.    PLANT ECONOMICS    
02.    LAND & BUILDING     
03.    PLANT AND MACHINERY    
04.    OTHER FIXED ASSESTS    
05.    FIXED CAPITAL    
06.    RAW MATERIAL    
07.    SALARY AND WAGES    
08.    UTILITIES AND OVERHEADS    
09.    TOTAL WORKING CAPITAL    
10.    TOTAL CAPITAL INVESTMENT    
11.    COST OF PRODUCTION    
12.    TURN OVER/ANNUM    
13.    BREAK EVEN POINT     
14.    RESOURCES FOR FINANCE    
15.    INSTALMENT PAYABLE IN 5 YEARS    
16.    DEPRECIATION CHART FOR 5 YEARS    
17.    PROFIT ANALYSIS FOR 5 YEARS    
18.    PROJECTED BALANCE SHEET FOR (5 YEARS)