I seem to recall my organic chemistry professor talking about how the bridge structures of L-amino acids were slightly more stable during folding. Sorry to be vague but wasn't exactly sure but I'll look into my notes and see what he mentioned. I thought it had something to do with slightly less activation energy. Course its been a year so I could very well be talking out of my arse.
This message has been edited by DBlevins, 02-09-2005 14:41 AM