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Amino acids are commonly referred to as a class of organic compounds containing amino and carboxyl. It is the basic substance that makes up the proteins needed for animal nutrition. The first nutrient element in the body, its role in food nutrition is obvious, but in the human body can not be directly used. It is absorbed in the small intestine through a variety of digestive enzymes in the gastrointestinal tract and enters the liver along the liver veins.
Structural features:
1. Each amino acid molecule has at least one amino and one carboxyl.
2, there is an amino and a carboxyl link on the same carbon atom.
3, the difference between various amino acids is the r-base (side-chain group) is different.
1. Store in a cool, airy warehouse.
2. The temperature should not exceed 37℃.
3. Should be stored separately from oxidants and edible chemicals, avoid mixed storage.
4. Keep the container sealed.
Essential amino acids refer to the essential amino acids of the human body, which cannot be synthesized in the body and must be replenished from food. For adults, these amino acids include Lysine, Methionine, Leucine, Isolyuctamate, Threonine, Valine, Tryptophan, and Phenprobamate. For infants, histamine is also an essential amino acid.
Non-essential amino acids are amino acids that can be synthesized in animals and do not need to be replenished externally as a source of nutrients. Non-essential amino acids include Glycine, Alanine, Serine, Aspartic Acid, Glutamic Acid (and its amines), Proline, Arginine, Histamine, Tyrosine and Cysteine. These amino acids are synthesized by carbohydrate metabolites or by essential amino acids into carbon chains, further introduced by amino transfer reactions into amino acids to produce amino acids.
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