Why only L amino acids?

syzinser at mzdmza.zdv.uni-mainz.de syzinser at mzdmza.zdv.uni-mainz.de
Mon Jul 18 11:43:00 EST 1994


Does anyone have a plausible hypothesis to explain why only L amino
acids are used in proteins?  I am teaching an introductory course in
biochemistry this summer and this question was raised by a student.

What about the theory with Weak Interaction?
perhaps someone else knows more ?


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