PRODUCTION AND PROPERTIES OF A POLYPHENOL OXIDASE FROM THE FUNGUS POLYPORUS VERSICOLORS

1952 ◽  
Vol 30 (1) ◽  
pp. 9-21 ◽  
Author(s):  
W. M. Dion
Keyword(s):  
Acid Solution ◽  
Ferulic Acid ◽  
Polyphenol Oxidase ◽  
Submerged Culture ◽  
Water Soluble ◽  
Oxidase System ◽  
Enzyme Action ◽  
Phenolic Substances ◽  
New Compounds

The fungus Polyporus versicolor was shown to produce an extracellular polyphenol oxidase system during growth in submerged culture. The enzyme was stable and active in acid solution, and ozidized lignin, vanillin, ferulic acid, and other phenolic substances. Vanillin and ferulic acid were converted to new compounds as a result of enzyme action, whereas lignin absorbed oxygen and appeared to become more water soluble.

Characterization of water soluble pentosans of enzyme supplemented dough and breads/ Caracterización de las pentosanas solubles en agua extraídas de masa y pan conteniendo enzimas comerciales

2000 ◽  
Vol 6 (3) ◽  
pp. 197-205 ◽  
Author(s):  
T. Jimenez ◽  
M.A. Martinez-Anaya
Keyword(s):  
Molecular Weight ◽  
Ferulic Acid ◽  
Synergistic Effects ◽  
Extraction Yield ◽  
Water Soluble ◽  
Sugar Composition ◽  
Enzyme Preparations ◽  
Processing Enzyme ◽  
Enzyme Source

Water soluble pentosans (WSP) from doughs and breads made with different enzyme preparations are characterized according to extraction yield, sugar composition, xylose/arabinose ratio and molecular weight (MW) distribution. Extraction yield was greater for dough than for bread samples, ranging from 0.94 to 1.64%, but bread extracts had a higher purity. Percent of pentoses in purified WSP was greater in pentosanase supplemented samples (28-55%) than in control and amylase containing samples (23-32%). Major sugars were xylose and arabinose, but glucose and mannose also appeared in the extracts. The xylose/arabinose (Xyl/Ara) ratio was 1.3-1.6 and underwent small changes during processing. Enzyme addition caused an increase in Xyl/Ara ratio, attributable to a debranching of arabinoxylans (AX) with higher degree of Ara substitution by arabinofuranosidase. Addition of pentosanases had a significant effect in increasing WSP with MW over 39 000, whereas those of low MW changed only slightly. MW distribution depended on enzyme source, and whereas some enzymes showed activity during fermentation others increased their activity during baking. No synergistic effects were observed in studied variables due to the combination of amylases with pentosanases. Protein in WSP extracts eluted together with ferulic acid suggesting they were linked, but not associated with a determined carbohydrate fraction.

Antioxidant properties of water-soluble polysaccharides from Antrodia cinnamomea in submerged culture

2007 ◽  
Vol 104 (3) ◽  
pp. 1115-1122 ◽  
Author(s):  
Ming-Chi Tsai ◽  
Tuzz-Ying Song ◽  
Ping-Hsiao Shih ◽  
Gow-Chin Yen
Keyword(s):  
Submerged Culture ◽  
Antioxidant Properties ◽  
Water Soluble ◽  
Antrodia Cinnamomea

Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds

2014 ◽  
Vol 145 ◽  
pp. 1046-1054 ◽  
Author(s):  
Abdulhadi Aljawish ◽  
Isabelle Chevalot ◽  
Jordane Jasniewski ◽  
Cédric Paris ◽  
Joël Scher ◽  
...  
Keyword(s):  
Ferulic Acid ◽  
Aqueous Medium ◽  
Ethyl Ferulate ◽  
Catalysed Oxidation ◽  
New Compounds ◽  
Green Procedure

Rubber and Thioglycolic Acid

1933 ◽  
Vol 6 (1) ◽  
pp. 71-75 ◽  
Author(s):  
Bror Holmberg
Keyword(s):  
Double Bond ◽  
Nitrous Acid ◽  
Thioglycolic Acid ◽  
Water Soluble ◽  
Limited Extent ◽  
Hydrogen Halides ◽  
Carbon Bonds ◽  
New Compounds

Abstract Based on its behavior toward halogens, hydrogen halides, nitrous acid, ozone and hydrogen, rubber has one double bond for each C 5H 8 group. One would therefore expect that it would be possible to obtain from the addition products of these substances new compounds which would throw considerable light on the constitution of rubber. With the exception of the ozonides, however, this is true only to a very limited extent, a fact which depends in part upon the almost complete lack of water-soluble derivatives suitable for further reactions. It is true that the bromide of rubber can be converted by phenols into alkali-soluble compounds, but the carbon bonds of the compounds appear to be formed not only between the components but also by a closing of the ring within the rubber skeleton. Moreover in the transformation of the bromide by triethyl phosphine cyclicization appears to take place. In view of this, the constitution of these derivatives indicates that further work with them would be to little purpose, and as a matter of fact until now almost nothing of any great interest has appeared.

Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats

2005 ◽  
Vol 11 (4) ◽  
pp. 243-249 ◽  
Author(s):  
A. Sayaslan ◽  
P. A. Seib ◽  
O. K. Chung
Keyword(s):  
Wheat Flour ◽  
Polyphenol Oxidase ◽  
Water Soluble ◽  
High Yield ◽  
Wet Milling ◽  
White Wheat ◽  
Freeze Dried ◽  
Flour Yield ◽  
Milling Properties ◽  
Wheat Flours

Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L* of the oven-dried gluten fractions from the low-PPO flours were ~ 1-3% higher than those from the white and red wheat flours. As the flour yield increased, the L* of the dry gluten fractions from all flours decreased likewise. However, the high-yield low-PPO white wheat flour gave the dry gluten with almost equal L* to the gluten isolated from the straight-grade red wheat flour, indicating the potential of the low-PPO white wheat flour in manufacturing brighter gluten.

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