organismi- ja toiduvalkudes esinev aluseline asendamatu aminohape, mille dekarboksüleerumisel tekib histamiin
a basic amino acid which is a constituent of most proteins. It is an essential nutrient in the diet of vertebrates, and is the source from which histamine is derived in the body.
This method makes the determination possible of free (synthetic and natural) and total (peptide bound and free) amino acids in feed, using an amino acid analyser. It is applicable to the following amino acids: cyst(e)ine, methionine, lysine, threonine, alanine, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, phenylalanine, proline, serine, tyrosine and valine.
