Abstract
In proteins only the L-amino acid enantiomeric form appears, but in most organisms D-amino acids are also present either as structural elements of peptides or in a free form. The enzymatic synthesis of D-amino acids is widespread in microorganisms taking place during the assembly of the bacterial cell wall or the biosynthesis of secondary metabolites, such as antibiotics. From these sources D-amino acids find their way into animals, plants, food and beverages. Therefore, determination of the D-amino acid concentration is relevant in the fields of peptide research, medicine, and food technology.
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© 1997 Springer-Verlag Berlin Heidelberg
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Vollenbroich, D., Krause, K. (1997). Quantitative Analysis of D- and L-Amino Acids by HPLC. In: Kamp, R.M., Choli-Papadopoulou, T., Wittmann-Liebold, B. (eds) Protein Structure Analysis. Springer Lab Manual. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-59219-5_16
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DOI: https://doi.org/10.1007/978-3-642-59219-5_16
Publisher Name: Springer, Berlin, Heidelberg
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