Site of decomposition of methyl bromide in cocoa beans
- 1 March 1974
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 25 (3) , 285-291
- https://doi.org/10.1002/jsfa.2740250308
Abstract
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 α‐amino group of the various amino acids, the imidazole ring of histidine and the ε‐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.Keywords
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