FOOD SCIENCE ›› 1997, Vol. 18 ›› Issue (8): 13-18.
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Fang-Bai-Ying, Feng-Da-Yan
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Published:
Abstract: ?The Racemic peracentages of six essential aminoacids under different conditions (temperature.pH value. ) were compared and the racemic regularity is discassed from stuctural theory. It Provides Scientific basis for rational processing of protein foods.
Key words: Essential amino acid； Racemization； Negative carbon ion； SP~3 &, sp~2 nybridijable configuration；
Fang-Bai-Ying, Feng-Da-Yan. Study on the racemic theory of essential amino acid and protein nutrition[J]. FOOD SCIENCE, 1997, 18(8): 13-18.
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