Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate
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- 作者：Janchai Poonlaphdechaa ; b ; 1 ; Pascal Gantetc ; d ; Isabelle Maravalb ; Franç ; ois-Xavier Sauvagee ; Chantal Menutf ; Alain Morè ; ref ; Renaud Boulangerb ; Matthias Wü ; stg ; Ziya Gunataa ; zgunata@univ-montp2.fr" class="auth_mail" title="E-mail the corresponding author
- 关键词：Fragrant rice ; Rice callus ; Biosynthesis ; 2-Acetyl-1-pyrroline ; Proline ; 1-Pyrroline ; 13C-labelled precursors
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：15 April 2016
- 年：2016
- 卷：197
- 期：part_PA
- 页码：965-971
- 全文大小：885 K
文摘
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1-Pyrroline is a limiting factor in the formation of 2-acetyl-1-pyrroline, key flavour compound in fragrant rice.
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When 1-pyrroline is available in non-fragrant rice, the level of 2-acetyl-1-pyrroline may reach that of fragrant rice.
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Acetylation of 1-pyrroline ring seems not to be a limiting factor in the formation of 2-acetyl-1-pyrroline.
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Thanks to labelling experiments, acetyl CoA was proposed as a good candidate for acetylation of the 1-pyrroline ring.