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Biosynthesis of Valine in E. coli


Valine is a hydrophobic amino acid, it often forms the helical structures within interior proteins. Valine is an essential amino acids and must be obtained in the diet in human but not synthesized in human. It is generally biosynthesized by plants, algae, fungi, bacteria and archaea. Important sources of valine include soy flour, cottage cheese, fish, meats, and vegetables. Valine is incorporated into proteins and enzymes at the molar rate of 6.9 percent when compared to the other amino acids.
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