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Valine

L-valine is an important ingredient for amino acid infusions and for general amino acid formulations. The amino acids leucine, isoleucine and valine have branched aliphatic side chains as a common structural feature. L-valine is useful as a starting material for medical amino acid preparations and as a synthetic intermediate of various medications. Further, L-valine is useful as an intermediate of agricultural chemicals. L-valine aids in would healing, muscle growth and liver diseases. Valine is generally produced by hydrolysis of proteins, such as soybean protein, or by fermentation of microorganisms having the ability to produce valine. Conventional methods of separating valine from the resulting valine-containing aqueous solutions, such as protein hydrolyzates or fermentation solutions.

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