Document Detail


α-Rhamnosyl-β-glucosidase-Catalyzed Reactions for Analysis and Biotransformations of Plant-Based Foods.
MedLine Citation:
PMID:  21834586     Owner:  NLM     Status:  Publisher    
Abstract/OtherAbstract:
Most aroma compounds exist in vegetal tissues as disaccharide conjugates, being rutinose an abundant sugar moiety in grapes. The availability of aroma precursors would facilitate analytical analysis of plant-based foods. The diglycosidase α-rhamnosyl-β-glucosidase from Acremonium sp. DSM 24697 efficiently transglycosylated the rutinose moiety from hesperidin to 2-phenylethanol, geraniol and nerol in an aqueous-organic biphasic system. 2-Phenethyl rutinoside was synthesized up to millimolar level with an 80% conversion regarding the donor hesperidin. The hydrolysis of the synthesized aroma precursors was not detected in an aqueous medium. But in presence of ethanol as sugar acceptor, the enzyme was able to transfer the disaccharide residue forming the alkyl-rutinoside. The aroma precursors were significantly hydrolyzed (up to 3- 4% in 2h at 30 °C), which indicated the potential use of the enzyme for biotechnological applications, for example in aroma modulation of fermented foods.
Authors:
Marisol Minig; Laura S Mazzaferro; Rosa Erra-Balsells; Gabriela Petroselli; Javier D Breccia
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-8-12
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  -     ISSN:  1520-5118     ISO Abbreviation:  -     Publication Date:  2011 Aug 
Date Detail:
Created Date:  2011-8-12     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
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