Kinetics of Racemization of Amino Acid Residues in Casein
- 1 May 1982
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 47 (3) , 760-764
- https://doi.org/10.1111/j.1365-2621.1982.tb12709.x
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- Relationship between In Vitro Digestibility of Casein and its Content of Lysinoalanine and D‐Amino AcidsJournal of Food Science, 1981
- DECREASED PROTEOLYSIS OF ALKALI‐TREATED PROTEIN: CONSEQUENCES OF RACEMIZATION IN FOOD PROCESSINGJournal of Food Science, 1980
- Amino Acid Racemization in Alkali-Treated Food Proteins—Chemistry, Toxicology, and Nutritional ConsequencesPublished by American Chemical Society (ACS) ,1980
- Racemization of amino acids in alkali-treated food proteinsJournal of Agricultural and Food Chemistry, 1979
- Renal tubular necrosis induced by compounds structurally related to d-serineExperimental and Molecular Pathology, 1979
- Further evidence suggesting that the slow phase in protein unfolding and refolding is due to proline isomerization: a kinetic study of carp parvalbuminsBiochemistry, 1978
- Factors affecting the rate of racemization of amino acids and their significance to geochronologyThe Journal of Organic Chemistry, 1978
- Kinetics of racemization of amino acids as a function of pHJournal of the American Chemical Society, 1972
- Kinetics of the Nonbiological Decomposition and Racemization of Amino Acids in Natural WatersPublished by American Chemical Society (ACS) ,1971
- Prediction of the strengths of organic acidsQuarterly Reviews, Chemical Society, 1966