Characterization of different commercial soybean peroxidase preparations and use of the enzyme for N-demethylation of methyl N-methylanthranilate to produce the food flavor methylanthranilate

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 5, 2000, Pages 1949-1954

  Van Haandel, Marjon J H ^a   Sarabèr, Florence C E ^a   Boersma, Marelle G ^a   Laane, Colja ^a   Fleming, Yvette ^a   Weenen, Hugo ^b   Rietjens, Ivonne M C M ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Givaudan SA   (Switzerland)

Author keywords

Food flavor; Methyl N methylanthranilate; N demethylation; Soybean peroxidase

Indexed keywords

6-METHYLANTHRANILIC ACID; ANTHRANILIC ACID DERIVATIVE; ANTHRANILIC ACID METHYL ESTER; FLAVORING AGENT; HORSERADISH PEROXIDASE; METHYL N-METHYLANTHRANILATE; PEROXIDASE;

ARTICLE; CATALYSIS; CHEMISTRY; DEALKYLATION; DEMETHYLATION; ENZYME ACTIVITY; ENZYME ANALYSIS; ENZYME STABILITY; ENZYMOLOGY; METABOLISM; METHYLATION; SOYBEAN;

ANTHRANILIC ACIDS; FLAVORING AGENTS; METHYLATION; PEROXIDASES; SOYBEANS;

EID: 0034112470     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9909656     Document Type: Article

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