α-Rhamnosyl-β-glucosidase-catalyzed reactions for analysis and biotransformations of plant-based foods

Most aroma compounds exist in vegetal tissues as disaccharide conjugates, rutinose being 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 effic...

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Detalles Bibliográficos
Autores principales: Minig, M., Mazzaferro, L.S., Erra-Balsells, R., Petroselli, G., Breccia, J.D.
Formato: JOUR
Materias:
β-Rhamnosyl-β-glucosidase
hesperidin
rutinosylated terpenoids
transglycosylation
2-phenylethanol
Acremonium
Analytical analysis
Aqueous medium
Aroma compounds
Biotechnological applications
Biphasic systems
Fermented foods
Glucosidase
Sugar acceptors
Sugar moiety
Terpenoids
Transglycosylation
Enzymes
Ethanol
Hydrolysis
Tissue
Sugars
disaccharide
glucosidase
rutinose
article
chemistry
food analysis
food handling
glycosylation
metabolism
odor
plant
Disaccharides
Food Analysis
Food Technology
Glucosidases
Glycosylation
Hesperidin
Odors
Plants, Edible
Acremonium sp.
Vitaceae
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00218561_v59_n20_p11238_Minig
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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