① Hydrolysis of aspartic acid.
② Synthesis of D-form aspartic acid using fumaric acid and ammonia as raw materials under the action of asparagase. Recently, Japan has developed a method to synthesize aspartic acid using the polysaccharide κ-carrageenan instead of asparagase, which can improve the yield.
③ Fermentation using glucose as raw material. Fermentation can be carried out using either free cell or fixed cell methods.
④ Hydrolysis of aspartic acid proteins using acid or alkali.
Aspartic Acid is a nonessential amino acid that exists as colorless or white crystals of acid taste. It is slightly soluble in water. It functions to improve the biological quality of a total protein in a food containing naturally occurring primarily intact protein and as a nutrient and dietary supplement.
aspartic acid is an amino acid used to enhance skin smoothness. It is usually present in products for dry skin. Aspartic acid is a nonessential amino acid naturally occurring in animals, plants, sugarcane, sugar beets, and molasses. A synthetic version is more commonly used for commercial applications.
ChEBI: L-aspartic acid is the L-enantiomer of aspartic acid. It has a role as an Escherichia coli metabolite, a mouse metabolite and a neurotransmitter. It is an aspartate family amino acid, a proteinogenic amino acid, an aspartic acid and a L-alpha-amino acid. It is a conjugate acid of a L-aspartate(1-). It is an enantiomer of a D-aspartic acid.
