Prunasin Hydrolases during Fruit Development in Sweet and Bitter Almonds(1)([C])([W])([OA])

Amygdalin is a cyanogenic diglucoside and constitutes the bitter component in bitter almond (Prunus dulcis). Amygdalin concentration increases in the course of fruit formation. The monoglucoside prunasin is the precursor of amygdalin. Prunasin may be degraded to hydrogen cyanide, glucose, and benzal...

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Detalles Bibliográficos
Main Authors: Sánchez-Pérez, Raquel, Belmonte, Fara Sáez, Borch, Jonas, Dicenta, Federico, Møller, Birger Lindberg, Jørgensen, Kirsten
Formato: Artigo
Idioma:Inglês
Publicado: American Society of Plant Biologists 2012
Assuntos:
Biochemical Processes and Macromolecular Structures
Acceso en liña:https://ncbi.nlm.nih.gov/pmc/articles/PMC3320195/
https://ncbi.nlm.nih.gov/pubmed/22353576
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1104/pp.111.192021
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