An enzymatic assay system of d-Ala, which is reported to affect the taste, was constructed using alanine racemase and l-alanine dehydrogenase. d-Ala is converted to l-Ala by alanine racemase and then deaminated by l-alanine dehydrogenase with the reduction of NAD+ to NADH, which is determined with water-soluble tetrazolium. Using the assay system, the d-Ala contents of 7 crustaceans were determined.

中文翻译：

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用 L-丙氨酸脱氢酶和丙氨酸消旋酶酶法测定 d-丙氨酸。


据报道，d-Ala 会影响味道，使用丙氨酸消旋酶和 L-丙氨酸脱氢酶构建了酶测定系统。 d-Ala 通过丙氨酸消旋酶转化为 L-Ala，然后通过 L-丙氨酸脱氢酶脱氨基，将 NAD+ 还原为 NADH，用水溶性四唑测定。使用该测定系统测定了 7 种甲壳类动物的 d-Ala 含量。