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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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| Main Authors: | , , , , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Nature Pub. Group
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4083428/ https://ncbi.nlm.nih.gov/pubmed/24941968 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/ncomms5037 |
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