Premium
Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations
Author(s) -
Andreasen Mette F,
Christensen Lars P,
Meyer Anne S,
Hansen Åse
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990301)79:3<411::aid-jsfa264>3.0.co;2-x
Subject(s) - secale , hydroxycinnamic acid , hydroxybenzoic acid , ferulic acid , cell wall , chemistry , hydrolysis , food science , enzyme , coumaric acid , fermentation , botany , biochemistry , biology , organic chemistry , antioxidant
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. © 1999 Society of Chemical Industry