Racemization kinetics of amino acid residues in alkali-treated soybean protein
- 1 July 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (4) , 666-672
- https://doi.org/10.1021/jf00064a025
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Determination of D‐Amino Acids in Some Processed Foods and Effect of Racemization on In Vitro Digestibility of CaseinJournal of Food Science, 1982
- Nonenzymatic Browning Products: Physiologic Effects and Metabolic Transit in Relation to Chemical Structure. A ReviewDiabetes, 1982
- Kinetics of Racemization of Amino Acid Residues in CaseinJournal of Food Science, 1982
- Bioavailability of some Lysine Derivatives in MiceJournal of Nutrition, 1981
- 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
- STUDIES CONCERNING THE DETERMINATION OF LYSINOALANINE IN FOOD PROTEINSJournal of Food Science, 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
- Reactions of phosphoproteins in alkaline solutionsJournal of Agricultural and Food Chemistry, 1977