
doi: 10.1093/bbb/zbab148
pmid: 34427628
ABSTRACT An enzymatic assay system of d-Ala, which is reported to affect the taste, was constructed using alanine racemase and l-alanine dehydrogenase. d-Ala is converted to l-Ala by alanine racemase and then deaminated by l-alanine dehydrogenase with the reduction of NAD+ to NADH, which is determined with water-soluble tetrazolium. Using the assay system, the d-Ala contents of 7 crustaceans were determined.
Alanine, Alanine Dehydrogenase, Alanine Racemase, Animals, NAD, Enzyme Assays
Alanine, Alanine Dehydrogenase, Alanine Racemase, Animals, NAD, Enzyme Assays
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