I am seeking -detailed- information on the biochemistry of protein
digestion in the living human. Since biochemistry occurs strictly in
3-dimensional space, conventional vague, summarized accounts in
zero-dimensional words are useless and misleading.
What is necessary is a 3-dimensional real-time, real-space, analysis
elucidating the 3-dimensional interactions between the
structurally-identified enzymes and the structurally-identified substrates
in the 4 stages of protein digestion, that -also- takes the 3-dimensional
effects of cooking (denaturing) and subsequent partial renaturing of the
protein structure into account, and specifically how the cooking process
interferes with normal protein digestion.
Anyone know of a source? Has this work been done?
Laurie
_____
Get my diet articles: http://www.ecologos.org/articles.htm
alt.food.vegan.science Scientifically credible info on veg*n diets.
Bust SPAMMERS! http://spamcop.net/uce at ftc.gov
Newsgroups: change "bitch" to "beach" for legit e-mail.
