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Improving the thermal stability of anisyl alcohol by β‐galactosidase enzymatic glycosylation
Author(s) -
Lin ShuLing,
Wei Tao,
Lin Shuoxin,
Chen Shu,
Guo LiQiong,
Lin JunFang,
Yun Fan
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13917
Subject(s) - glycosylation , flavour , thermal stability , alcohol , thermogravimetric analysis , chemistry , limiting , thermal instability , lactose , thermal decomposition , volatility (finance) , ethanol , organic chemistry , mathematics , food science , biochemistry , engineering , mechanical engineering , physics , mechanics , econometrics
Summary Anisyl alcohol is an important spice in flavouring industries. However, its volatility makes it easy to degrade in high‐temperature pretreatment, thus limiting its wider application in tobacco industry and food reheating. To develop thermal stable flavour of this spice, a novel flavour precursor anisalcohol‐β‐galactoside was synthesised by glycosylation reaction, using anisyl alcohol and D‐lactose as substrates and recombinant β‐galactosidase as catalyst. The thermal decomposition process was determined by thermogravimetric analysis ( TGA ). TG curves revealed the maximum weight loss of anisyl alcohol reached 75% between 90 and 190 °C, while that of anisicohol‐β‐galactosidase was only 54% between 240 and 360 °C, which was an even higher range of temperature. The optimisation in thermal behaviour of anisicohol‐β‐galactosidase made it prospectively available in high‐temperature pretreatment and provided a new method for thermal stability improvement of other similar spices.