The absorption and metabolism of modified amino acids in processed foods.

  title={The absorption and metabolism of modified amino acids in processed foods.},
  author={P. A. Finot},
  journal={Journal of AOAC International},
  volume={88 3},
  • P. A. Finot
  • Published 2005 in Journal of AOAC International
The chemical reactions involved in the modifications of amino acids in processed food proteins are described. They concern the Maillard reaction, reaction with polyphenols and tannins, formation of lysinoalanine during alkaline and heat treatments, formation of isopeptides, oxidation reaction of the sulfur amino acids, and isomerization of the L-amino acids into their D-form. Information on the digestion, absorption, and urinary excretion of the reaction products obtained by using conventional… CONTINUE READING


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