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Yeast hydroperoxide lyases

Hexenol ( leaf alcohol ) Linolenic acid Soy lipoxygenase + plant hydroperoxide lyase + baker s yeast 4 g kg 5-101 year (also by isolation from plant oils) Addition of baker s yeast to obtain the alcohol without yeast the aldehyde is the major product [60, 66]... [Pg.514]

Another example is the production of green note compounds using lipoxygenase pathway enzymes. Lipoxygenase and hydroperoxide lyase are the determinant enzymes for the conversion of fatty acids into natural food flavor components. However, these compounds present in natural sources at very low levels and because of their instable nature it has been difficult to purify these compounds. As a result, considerable efforts have been made to clone these two enzymes for commercial uses in the production of natural flavor components. Many plant lipoxygenase from different plants have been cloned and expressed in E. coli or yeast [5],... [Pg.307]

Akacha, N.B. and Gargouri, M. (2009) Enzymatic synthesis of green notes with hydroperoxide-lyase from olive leaves and alcohol-dehydrogenase from yeast in liquid/gas reactor. Process Biochem., 44, 1122-1127. [Pg.306]


See other pages where Yeast hydroperoxide lyases is mentioned: [Pg.523]    [Pg.523]    [Pg.125]    [Pg.366]    [Pg.249]    [Pg.250]    [Pg.27]    [Pg.306]    [Pg.844]    [Pg.524]   
See also in sourсe #XX -- [ Pg.250 ]




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