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»ê¹Ì·á Á¾·ù : È£¹Ú»ê succinic acid

»ê¹Ì·á Á¾·ù
- ¿°»ê, Áú»ê, Ȳ»ê, Àλê, ź»ê
- ¶ôÅæ : Ascorbic acid, gluconolactone
- mono-Carboxylic acid : ÃÊ»ê , ÇÁ·ÎÇǿ»ê, Á¥»ê
- di-Carboxylic acid : Succinic acid, fumaric acid, malic acid, tartaric acid
- tri-Carboxylic : ±¸¿¬»ê Citric acid
- Phenolic acids : Benzoic acid
- Áö¹æ»ê : Sorbic acid, caprylic acid, butyric
- ¾Æ¹Ì³ë»ê
- ¿Á»ì»ê oxalic acid,  ÇÇÆ®»ê

 

Succinate is a component of the citric acid cycle and is capable of donating electrons to the electron transfer chain by the reaction:
succinate + FAD ¡æ fumarate + FADH2.
This is catalysed by the enzyme succinate dehydrogenase (or complex II of the mitochondrial ETC). The complex is a 4 subunit membrane-bound lipoprotein which couples the oxidation of succinate to the reduction of ubiquinone. Intermediate electron carriers are FAD and three Fe2S2 clusters part of subunit B


Some organic acids, notably succinic and tartaric acid, have been found to have flavour enhancement effects. Succinic acid was found to impart an umami taste in cheese as noted above (Drake et al. 2007). It has also been found in an umami taste fraction extracted from dried Morel mushrooms, Morchella deliciosa (Rotzoll et al. 2005). The latter group found an aqueous solution of succinic acid to impart a sour taste (threshold 0.7 mmol/L) followed by an umami-like taste (threshold 0.9 mmol/L).
The Hofmann research group has termed the properties of compounds such as succinic acid as umami taste modifiers. They found succinic acid, as well as L-theanine (a glutamic acid derivative), gallic acid and theogallin to enhance the umami taste in a green tea beverage at subthreshold concentrations (Kaneko et al. 2006). Whereas in isolation the succinic acid has been denoted to have both sour and umami taste qualities, L-theanine was found to have astringent properties at 6 mmol/L but umami and sweet properties at 24 mmol/L; only gallic acid and theogallin had astringent properties in isolation. When prepared in model solutions with glutamic acid, these compounds all raised the umami intensity of MSG, depending on the level at which they were added (Kaneko et al. 2006).
Organic acids bound to sugar molecules are types of glycoside and one such glycoside, (S)-malic acid 1-O-D-glucopyranoside, was isolated from dried Morel mushrooms in the Rotzoll study and found to have an umami taste; this compound has been named (S)-Morelid (Rotzoll et al. 2005).

 

Succinic acid, derived from fermentation of glucose, has a market as a speciality chemical in industries producing food and pharmaceutical products, surfactants and detergents, green solvents and biodegradable plastics, and ingredients to stimulate animal and plant growth. As a bifunctional compound, fermentation-derived succinate has the potential to supply over 2.7 ¡¿ 108 kg industrial products per year including: 1,4 butandiol, tetrahydrofuran, ¥ã-butyrolactone, adipic acid, N-methylpyrrolidone and linear aliphatic esters (Zeikus et al., 1999; Werpy et al., 2005). Over the last decade, numerous patents have issued on the anaerobic production of succinic acid, micro-organism for such fermentations, and methods for purification, including both separations from cellular biomass and salt splitting (Guettler et al., 1996; Berglund et al., 1991; Chang et al., 2003; Lee et al., 2003). Figure 20.8 shows important intermediate chemicals based on succinic acid that are currently in the research and development or demonstration stage. 2-Pyrrolidone (path s) can be produced by direct hydrogenation of aqueous diammonium succinate with hydrogen in the presence of an active metal catalyst (Frye et al., 1993). A mixed product of 2-pyrrolidone and N-methylpyrrolidone (path s and path r) can be produced from the conversion of diammonium succinate in the presence of methanol and an active metal catalyst (Werpy et al., 2005). N-Methylpyrrolidone has been recommended as a replacement for methylene chloride as a solvent (Zeikus et al., 1999).

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