Vanillin formation from ferulic acid in Vanilla planifolia is catalysed by a single enzyme

Vanillin is a popular and valuable flavour compound. It is the key constituent of the natural vanilla flavour obtained from cured vanilla pods. Here we show that a single hydratase/lyase type enzyme designated vanillin synthase (VpVAN) catalyses direct conversion of ferulic acid and its glucoside in...

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Detalles Bibliográficos
Autores principales: Gallage, Nethaji J., Hansen, Esben H., Kannangara, Rubini, Olsen, Carl Erik, Motawia, Mohammed Saddik, Jørgensen, Kirsten, Holme, Inger, Hebelstrup, Kim, Grisoni, Michel, Møller, Birger Lindberg
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Pub. Group 2014
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4083428/
https://www.ncbi.nlm.nih.gov/pubmed/24941968
http://dx.doi.org/10.1038/ncomms5037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4083428/
https://www.ncbi.nlm.nih.gov/pubmed/24941968
http://dx.doi.org/10.1038/ncomms5037

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