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Abstract

Alkaline treatment of proteins decreased peptic , tryptic and chymotryptic digestibility. This phenomenon is believed to result in a decrease in nutritional utilization of the proteins. Racemi zation of phenylalanine residue was measured precisely in the course of alkaline treatment of soy protein and was shown to be a cause of the decrease in proteolytic digestibility. The relationship between kinetics and conditions of the racemization was also investigated. From these results,