Site of decomposition of methyl bromide in cocoa beans
| Autor: | W. Peter Aston, Donald E. Schmidt, Stephen Asante-Poku |
|---|---|
| Rok vydání: | 1974 |
| Předmět: |
chemistry.chemical_classification
Cacao Insecticides Nutrition and Dietetics Methionine Lysine Pesticide Residues food and beverages Amino acid Hydrocarbons Brominated chemistry.chemical_compound chemistry Solubility Bromide Organic chemistry Carbon Radioisotopes Amino Acids Agronomy and Crop Science Histidine Essential amino acid Food Science Biotechnology Cysteine Methyl group Plant Proteins |
| Zdroj: | Journal of the science of food and agriculture. 25(3) |
| ISSN: | 0022-5142 |
| Popis: | The main site of decomposition of methyl bromide in cocoa beans was shown to be in the alcohol-insoluble proteins of the shells. The methyl group of the fumigant becomes covalently bonded to the a-amino group of the various amino acids, the imidazole ring of histidine and the &-amino group of lysine. An amino acid analysis of cocoa beans shows that methionine is the limiting essential amino acid and that cysteine is concentrated in the alcohol-insoluble proteins of the nib. |
| Databáze: | OpenAIRE |
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