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August 1, 2005Limnology and Oceanography MethodsOpen Access

Hydrolysis‐induced racemization of amino acids

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Authors

KKKarl KaiserTexas A&M University at GalvestonRBRonald BennerCenter for Food Safety and Applied Nutrition

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Kaiser et al. (2005) studied this question.

synapsesocial.com/papers/6a0068ca4716aad0cc85af0ehttps://doi.org/10.4319/lom.2005.3.318
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Also Consider

Synapse has enriched 3 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Determination of D- and L-amino acid residues in peptides. Use of tritiated hydrochloric acid to correct for racemization during acid hydrolysis1970 · 116 citations
  2. 2Effect of the side chain on the racemization of amino acids in aqueous solution1989 · 60 citations
  3. 3Acid hydrolysis of dissolved combined amino acids in seawater: A precautionary note11987 · 43 citations