Stereochemistry and Fermentation
نویسندگان
چکیده
منابع مشابه
Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients
This paper reports a systematic study of the level of flavan-3-ol monomers during typical processing steps as cacao beans are dried, fermented and roasted and the results of Dutch-processing. Methods have been used that resolve the stereoisomers of epicatechin and catechin. In beans harvested from unripe and ripe cacao pods, we find only (-)-epicatechin and (+)-catechin with (-)-epicatechin bei...
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The epimerization of avoparcin entities is discussed in some detail. The absolute stereochemistry of avoparcin is now known since the N-methyl terminal amino acid of the aglycone has been isolated and shown to exhibit negative optical rotation and hence has the R-configuration. The same amino acid has been isolated from an epimerized solution of avoparcin and found to have positive rotation and...
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I am still impressed that the textbook language of organic chemistry is so successful in explaining the reactions that we find in nature. Thismight not have been anticipated because we find that biological reactions are invariably stereospecific whereas nonbiological reactions are invariably not. This realization came to light about 150 years ago when Pasteur found that only half of chemically ...
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A computer-readable dictionary for protein structure refinement is presented. The dictionary is based on the set of interatomic bonds and bond angles previously derived from small-molecule structures by Engh & Huber [Acta Cryst. (1991), A47, 392-400]. The internal inconsistency of the set is discussed. Some preliminary results derived from several protein structures refined at atomic resolution...
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The organometallic chemistry of platinum covers a huge field, as shown by a recent survey covering the crystallographic and structural data of almost one thousand organometallic derivatives. About nine percent of those derivatives exist as isomers and are summarized in this review and include distortion (90 %), cis trans (6%) and ligand isomerism (4%). These are discussed in terms of the coordi...
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ژورنال
عنوان ژورنال: Journal of the Federated Institutes of Brewing
سال: 1899
ISSN: 2050-2249
DOI: 10.1002/j.2050-0416.1899.tb00134.x