β-glucosidase and peroxidase stability in crude enzyme extracts from green beans of vanilla planifolia Andrews

Phytochemical Analysis

Volumn 12, Issue 3, 2001, Pages 174-179

  Dignum, Mark J W ^a,b   Kerler, Josef ^a   Verpoorte, Rob ^a  

^a LEIDEN UNIVERSITY   (Netherlands)

^b Givaudan SA   (Switzerland)

Author keywords

Enzyme extraction; Enzyme stability; Peroxidase; Phenylalanine ammonia lyase; Vanilla planifolia; glucosidase

Indexed keywords

AMINO ACIDS; BUFFER STORAGE;

CRUDE ENZYMES; ENZYME EXTRACTION; ENZYME STABILITY; EXTRACTION METHOD; GLUCOSIDASE; GREEN BEANS; PEROXIDASE; PHENYLALANINE AMMONIA-LYASE; VANILLUM PLANIFOLIUM; Β-GLUCOSIDASE;

EXTRACTION;

BETA GLUCOSIDASE; BUFFER; GLYCEROL; PEROXIDASE; PLANT EXTRACT; PROPANE; UNCLASSIFIED DRUG; VANILLA PLANIFOLIA EXTRACT; [1,3 BIS[TRIS(HYDROXYMETHYL)METHYLAMINO]PROPANE;

ARTICLE; CONTROLLED STUDY; CRYOPRESERVATION; ENZYME ACTIVITY; ENZYME STABILITY; METHODOLOGY; NONHUMAN; PH; PLANT; STORAGE; VANILLA PLANIFOLIA;

VANILLA PLANIFOLIA;

EID: 0034986992     PISSN: 09580344     EISSN: None     Source Type: Journal    
DOI: 10.1002/pca.578     Document Type: Article

References (11)

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4. Changes in vanillin and activity of β-glucosidase and oxidases during post harvest processing of vanilla beans (Vanilla planifolia)
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6. Flavor development in vanilla beans
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8. Purification and characterisation of strictosidine β-D-glucosidase from Catharanthus roseus cell suspension cultures
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11. Enzymic activity during growth of vanilla fruit. 1. Proteinase, glucosidase, peroxidase and polyphenoloxidase