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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

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