Obtaining chelated pharmaceutical and food grade amino acids from natural sources

Abstract

This project aims to develop an adequate methodology for the production of chelated compounds from natural sources. The raw materials to be studied refer to those protein-rich compounds which come from soya, maize and wheat, among others. As a result, chelated amino acids of iron, copper, calcium, magnesium, cobalt, zinc and manganese will be obtained which can be used in replacement for mineral salts, in relation to which they present several advantages. Among them, the advantage of constituting a more natural product, displaying better absorption by the organism and being less toxic. With a quality of hygiene unquestionably superior to that of commercially produced mineral salts, these amino acids have great potential for application in the food, cosmetics and pharmaceutical industries and, naturally to compete in the export market. In addition, with a better technological content after processing, these raw materials will derive greater aggregated values when they are commercialized. The satisfactory results obtained in phase 1 of this project showed that the proposed production of high-quality chelated amino acids is totally viable. Phase 2 will complement the first phase, seeking to overcome the technical difficulties encountered and to transform the methods already developed and made feasible into productive units. An evaluation of the products will also be carried out in terms of biodisponibility as mineral source. (AU)