6533b860fe1ef96bd12c3c15
RESEARCH PRODUCT
Formation of Aroma by Hydrolysis of Glycosidically Bound Components
J. CrouzetC. SallesV. Reynésubject
chemistry.chemical_classification0303 health sciencesbiologyChemistry[SDV]Life Sciences [q-bio]Monoterpene010401 analytical chemistrySubstrate (chemistry)biology.organism_classification01 natural sciences0104 chemical sciences[SDV] Life Sciences [q-bio]03 medical and health sciencesHydrolysisEnzymeEnzymatic hydrolysisOrganic chemistryAcid hydrolysisNaringinaseComputingMilieux_MISCELLANEOUSAroma030304 developmental biologydescription
SUMMARY Acid hydrolysis has been used in order to establish the presence of glycosidically bound components in fruits. During this treatment, rearrangement reactions of free monoterpene alcohols generally occur. This inconvenient may be avoided using enzymatic hydrolysis, however the specificity of enzymes requires the previous knowledge of the structures of compounds used as substrates in order to control the reaction. Several glycosidically bound components, glucosides, rutinosides and arabinoglucosides present in grapes and apricot were isolated, separated and identified using non destructive methods, MS-MS low energy CAD spectra and HPLC. s-D-glucosidase, α-L-rhamnosidase, α-L-arabinase activities were purified from several enzyme preparations. The kinetic studies of α-L-rhamnosidase were performed using different substrates and more particularly glycosidically bound terpenic alcohols. Catalytic efficiency may be a criteria for the choice of preparations able to hydrolyse glycosidically bound components. For example the catalytic efficiency of the rhamnosidase activity present in hesperidinase is more important towards linalyl s-D-rutinoside than towards geranyl β-D-rutinoside, this substrate is efficiently hydrolyzed by naringinase.
year | journal | country | edition | language |
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1992-01-01 |