Determination of D‐Amino Acids in Some Processed Foods and Effect of Racemization on <i>In Vitro</i> Digestibility of Casein

Abstract

ABSTRACT Several processed foods and controls were analyzed by gas chromatography for the presence of D‐amino acids. The concentration of each of the D‐amino acids detected in the processed foods was approximately the same as that in the controls except that D‐aspartic acid was significantly higher in dark toast surface and extruded soy flour. In vitro digestibility of casein which was alkali‐treated to cause racemization, but without lysinoalanine (LAL) formation, was essentially the same as that of racemized casein containing LAL, but was lower than that of nonracemized control casein.