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Malic acid has two stereoisomeric forms (L- and D-enantiomers), though only the L-isomer exists naturally. The salts and esters of malic acid are known as malates . The malate anion is a metabolic intermediate in the citric acid cycle .
L-malic acid is used to resolve 1-Phenylethylamine, a versatile resolving agent in its own right. The dextrorotatory enantiomer crystallizes with the malate, leaving the levorotatory form in solution.
The decarboxylation of malate into L-lactic acid releases not only carbon dioxide but also consumes a proton, which generates the pH gradient which can produce ATP. [2] Lactic acid bacteria convert L-malic acid found naturally in wine grapes. Most commercial malic acid additives are a mixture of the enantiomers D+ and L-malic acid. [7]
Aspartic acid (symbol Asp or D; [4] the ionic form is known as aspartate), is an α-amino acid that is used in the biosynthesis of proteins. [5] The L-isomer of aspartic acid is one of the 22 proteinogenic amino acids, i.e., the building blocks of proteins. D-aspartic acid is one of two D-amino acids commonly found in mammals.
Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid. Acidity regulators Acidity regulators are used to change or otherwise control the acidity and alkalinity of foods. Anticaking agents Anticaking agents keep powders such as milk powder from caking or sticking. Antifoaming agents
This often involves forming crystals of a salt composed of one of the enantiomers and an acid or base from the so-called chiral pool of naturally occurring chiral compounds, such as malic acid or the amine brucine. Some racemic mixtures spontaneously crystallize into right-handed and left-handed crystals that can be separated by hand.
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The malolactic fermentation mechanism is mainly transformation of L-malic acid (dicarboxylic acid) to an lactic acid (monocarboxylic acid). [24] This change occurs due to the presence of malolactic and malic enzymes. All malic acid are degraded and this increase the pH levels which changes the taste of the wine. [24]