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

✍ Scribed by Andreasen, Mette F; Christensen, Lars P; Meyer, Anne S; Hansen, �se

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
107 KB
Volume
79
Category
Article
ISSN
0022-5142

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✦ Synopsis

Release of phenolic acids from ground rye (Secale cereale L) grain was investigated using diþ erent commercial plant cell wall degrading enzyme preparations. The yields obtained were quantiüed 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.

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Barley spent grain: release of hydroxycinnamic acids (ferulic andp-coumaric acids) by commercial enzyme preparations
✍ Bartolom�, Bego�a; G�mez-Cordov�s, Carmen 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 153 KB 👁 1 views

Barley spent grain is a residue from the brewing process. In this paper, four diþ erent commercial enzyme preparations (Viscozyme L, Ultraýo L, Termamyl and Lallzyme) were tested for their ability to release hydroxycinnamic acids, ferulic acid (FA) and p-coumaric acid (PCA), from barley spent grain.