Substrate specificity of alcohol acyltransferase from strawberry and banana fruits
1995
Olias, J.M. | Sanz, C. | Rios, J.J. | Perez, A.G.
Esters are qualitatively and quantitatively one of the most important class of volatile compounds in fruit aroma. Alcohol acyltransferase plays a major role in the biosynthesis of volatile esters. Proteins with acyltransferase activity from strawberry and banana were partially purified. The enzymes were extracted from separated cells prepared by pectinase treatment, and purified by ammonium sulphate fractionation and gel filtration. The enzymes were tested for their preferences in using different acyl-CoAs and alcohols. Maximum activity for strawberry enzyme was obtained using acetyl-CoA and hexyl alcohol as substrates, and acetyl-CoA and butyl alcohol were the preferred substrates for the banana enzyme. A clear correlation was observed between substrate preference and volatile esters present in both fruits.
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