Abstract
The mechanism of the enzymatic iodination process of diethylmaleate and diethylfumarate (which present no miscibility with water) in the presence of lactoperoxidase, both in diluted hydrogen peroxide solution and in a generating system of hydrogen peroxide using ammonium and calcium iodides as halide sources in disperse system (after an ultrasonic pretreatment) was studied. The obtained sole product (diethyl-2, 3-diiodosuccinate) after the enzymatic iodination process was directly hydrolyzed to a tartaric acid present in an optically inactive form. The mechanism of obtaining the intermediate and final products and respectively, the existence of both D, L-tartaric acid and meso-tartaric acids (as lithium bitartrates) were also investigated.
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