Selective enzymatic hydrolysis of chlorogenic acid lactones in a model system and in a coffee extract. Application to reduction of coffee bitterness
详细信息 查看全文
- 作者：Karin Kraehenbuehl karin.kraehenbuehl@rdls.nestle.com" class="auth_mail" title="E-mail the corresponding author ; Nicole Page-Zoerkler nicole.page-zoerkler@rdls.nestle.com" class="auth_mail" title="E-mail the corresponding author ; Olivier Mauroux olivier.mauroux@rdls.nestle.com" class="auth_mail" title="E-mail the corresponding author ; Karin Gartenmann karin.gartenmann@rdls.nestle.com" class="auth_mail" title="E-mail the corresponding author ; Imre Blank imre.blank@rdls.nestle.com" class="auth_mail" title="E-mail the corresponding author ; Rachid Bel-Rhlid ; rachid.bel-rhlid@rdls.nestle.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Chlorogenic acid (CID ; 1794427) ; Caffeic acid (CID ; 689043) ; Ferulic acid (CID ; 445858) ; Quinic acid (CID ; 6508) ; 4-O-feruloyl quinic acid (CID ; 101024370) ; 5-Caffeoyl quinic acid (CID ; 12310830)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 March 2017
- 年：2017
- 卷：218
- 期：Complete
- 页码：9-14
- 全文大小：1223 K
文摘
- •
Reduction of coffee bitterness was significant with hog liver esterase.
- •
Chlorogenic acid lactones were hydrolyzed by esterases and not by lipases.
- •
Hog liver esterase hydrolyzed specifically chlorogenic acid lactones.
- •
Potential use of specific enzymes to reduce the bitterness of coffee.