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racemize

   Also found in: Medical 0.01 sec.
racemize, racemise [ˈræsɪˌmaɪz]
vb
(Chemistry) to change or cause to change into a racemic mixture
racemization , racemisation n


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Heating foods, particularly in mixtures, can racemize amino acids, carbohydrates and vitamins, oxidize essential fatty acids and cholesterol, form Maillard protein-sugar reaction products, change the physico- chemical state of food, form acrylamides, hydrogenate fatty acids, destroy enzymes, chelate minerals, destroy vitamins.
The enzyme is highly selective toward L-serine, failing to racemize any other amino acid tested.
Pure enantiomers of 2 will not racemize because methyl group at 2-position will prevent racemization.
 
 
 
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