Let's talk about D(+)-Malic acid
D(+)-Malic acid is a kind of white crystals or white crystalline powder, soluble in water, alcohol and other organic solvent. Its aqueous solution is acidic. It is an important four-carbon atoms chiral pool. It is mainly used in many fields including chiral pharmaceuticals, chiral additives and chiral auxiliaries. It is used as chiral pool of chiral synthesis in pharmaceutical and food industries. As an optically active organic acid, it is insubstitutable in asymmetry synthesis of some chiral compounds.
D(+)-Malic acid(CAS NO:636-61-3) was first isolated from apple juice by Carl Wilhelm Scheele in 1785. Antoine Lavoisier in 1787 proposed the name acide malique which is derived from the Latin word for apple,D(+)-Malic acid contributes to the sourness of green apples.
It is present in grapes and in most wines with concentrations sometimes as high as 5 g/L. It confers a tart taste to wine, although the amount decreases with increasing fruit ripeness. The process of malolactic fermentation converts this compound to much milder lactic acid. It occurs naturally in all fruits and many vegetables, and is generated in fruit metabolism.
D(+)-Malic acid(CAS NO:636-61-3), when added to food products, is denoted by E number E296. It is the source of extreme tartness in USA-produced confectionery, the so-called extreme candy. It is also used with or in place of the less sour citric acid in sour sweets. These sweets are sometimes labeled with a warning stating that excessive consumption can cause irritation of the mouth. It is approved for use as a food additive in the EU,USA and Australia and New Zealand
L-Malic acid is the naturally occurring form, whereas a mixture of L- and D-malic acid is produced synthetically. Malate plays an important role in biochemistry. In the C4 carbon fixation process, malate is a source of CO2 in the Calvin cycle. In the citric acid cycle, (S)-malate is an intermediate, formed by the addition of an -OH group on the si face of fumarate. It can also be formed from pyruvate via anaplerotic reactions.
D(+)-Malic acid is also synthesized by the carboxylation of phosphoenolpyruvate in the guard cells of plant leaves.D(+)-Malic acid, as a double anion, often accompanies potassium cations during the uptake of solutes into the guard cells in order to maintain electrical balance in the cell. The accumulation of these solutes within the guard cell decreases the solute potential, allowing water to enter the cell and promote aperture of the stomata.
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