Enzymatic synthesis of vanillin catalysed by an eugenol oxidase
Vanillin is one of the most important flavours produced in the world. Due to its increasing value and its demand, mainly in the food industry, several ways to obtain it at lower prices are under study. One of the routes is based on the oxidation of vanillyl alcohol by Eugenol oxidase (EUGO), which h...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2019 |
| País: | España |
| Institución: | Universitat Autònoma de Barcelona |
| Repositorio: | Dipòsit Digital de Documents de la UAB |
| Idioma: | inglés |
| OAI Identifier: | oai:ddd.uab.cat:217011 |
| Acceso en línea: | https://ddd.uab.cat/record/217011 https://dx.doi.org/urn:doi:10.1016/j.apcata.2019.117117 |
| Access Level: | acceso abierto |
| Palabra clave: | Vanillin synthesis Biocatalyst Immobilisation Eugenol oxidase Natural flavour Enzymatic biotransformation |
| Sumario: | Vanillin is one of the most important flavours produced in the world. Due to its increasing value and its demand, mainly in the food industry, several ways to obtain it at lower prices are under study. One of the routes is based on the oxidation of vanillyl alcohol by Eugenol oxidase (EUGO), which has high potential to be used at industrial scale owing to the high space time yields that can be obtained at lab scale (2.9 g L-1 h-1 of vanillin). Additionally, EUGO can be immobilised efficiently onto different supports (MANA-agarose, Epoxy-agarose and Purolite 8204F) which can be reused several times to perform the oxidation preserving good stability and improving more than 3-fold the biocatalyst yield. |
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