Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations

Mette F. Andreasen*, Lars P. Christensen, Anne S. Meyer, Åse Hansen

*Kontaktforfatter for dette arbejde

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

Resumé

Release of phenolic acids from ground rye (Secale cereale L) grain was investigated using different commercial plant cell wall degrading enzyme preparations. The yields obtained were quantified using an improved HPLC procedure developed for analysing hydroxycinnamic and hydroxybenzoic acids in ground rye grain. The commercial enzyme preparations were able to release up to 70% of the alkali-extractable ferulic acid during hydrolysis at conditions relevant to fermentation of rye dough. The data indicate that commercial plant cell wall degrading enzymes may be applicable for increasing the content of free phenolic acids in rye bread.

OriginalsprogEngelsk
TidsskriftJournal of the Science of Food and Agriculture
Vol/bind79
Udgave nummer3
Sider (fra-til)411-413
Antal sider3
ISSN0022-5142
DOI
StatusUdgivet - 1999
Udgivet eksterntJa

Fingeraftryk

Coumaric Acids
coumaric acids
Plant Cells
phenolic acids
rye
Cell Wall
cell walls
Enzymes
enzymes
Secale cereale
acid hydrolysis
ferulic acid
alkalis
dough
breads
Alkalies
fermentation
Fermentation
Hydrolysis
High Pressure Liquid Chromatography

Citer dette

Andreasen, Mette F. ; Christensen, Lars P. ; Meyer, Anne S. ; Hansen, Åse. / Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations. I: Journal of the Science of Food and Agriculture. 1999 ; Bind 79, Nr. 3. s. 411-413.
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keywords = "Ferulic acid, HPLC, Hydroxybenzoates, Hydroxycinnamates, Phenolic acids, Rye, Secale cereale L",
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Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations. / Andreasen, Mette F.; Christensen, Lars P.; Meyer, Anne S.; Hansen, Åse.

I: Journal of the Science of Food and Agriculture, Bind 79, Nr. 3, 1999, s. 411-413.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningpeer review

TY - JOUR

T1 - Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations

AU - Andreasen, Mette F.

AU - Christensen, Lars P.

AU - Meyer, Anne S.

AU - Hansen, Åse

PY - 1999

Y1 - 1999

N2 - Release of phenolic acids from ground rye (Secale cereale L) grain was investigated using different commercial plant cell wall degrading enzyme preparations. The yields obtained were quantified using an improved HPLC procedure developed for analysing hydroxycinnamic and hydroxybenzoic acids in ground rye grain. The commercial enzyme preparations were able to release up to 70% of the alkali-extractable ferulic acid during hydrolysis at conditions relevant to fermentation of rye dough. The data indicate that commercial plant cell wall degrading enzymes may be applicable for increasing the content of free phenolic acids in rye bread.

AB - Release of phenolic acids from ground rye (Secale cereale L) grain was investigated using different commercial plant cell wall degrading enzyme preparations. The yields obtained were quantified using an improved HPLC procedure developed for analysing hydroxycinnamic and hydroxybenzoic acids in ground rye grain. The commercial enzyme preparations were able to release up to 70% of the alkali-extractable ferulic acid during hydrolysis at conditions relevant to fermentation of rye dough. The data indicate that commercial plant cell wall degrading enzymes may be applicable for increasing the content of free phenolic acids in rye bread.

KW - Ferulic acid

KW - HPLC

KW - Hydroxybenzoates

KW - Hydroxycinnamates

KW - Phenolic acids

KW - Rye

KW - Secale cereale L

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U2 - 10.1002/(SICI)1097-0010(19990301)79:3<411::AID-JSFA264>3.0.CO;2-X

DO - 10.1002/(SICI)1097-0010(19990301)79:3<411::AID-JSFA264>3.0.CO;2-X

M3 - Journal article

VL - 79

SP - 411

EP - 413

JO - Journal of the Science of Food and Agriculture

JF - Journal of the Science of Food and Agriculture

SN - 0022-5142

IS - 3

ER -