Czech J. Food Sci., 2006, 24(3):93-109 | DOI: 10.17221/3304-CJFS

Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review

Jan Velíšek, Roman Kubec, Karel Cejpek
Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic

This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine.

Keywords: biosynthesis; 3-amino acids; 4-amino acids; N-substituted amino acids; alicyclic amino acids; hydroxyamino acids; sulfur-containing amino acids; basic amino acids; taurine

Published: June 30, 2006  Show citation

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Velíšek J, Kubec R, Cejpek K. Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids - a review. Czech J. Food Sci. 2006;24(3):93-109. doi: 10.17221/3304-CJFS.
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