Biotechnological Production of Methyl-Branched Aldehydes.
J Agric Food Chem
; 66(10): 2387-2392, 2018 Mar 14.
Article
em En
| MEDLINE
| ID: mdl-29534574
ABSTRACT
A number of methyl-branched aldehydes impart interesting flavor impressions, and especially 12-methyltridecanal is a highly sought after flavoring compound for savory foods. Its smell is reminiscent of cooked meat and tallow. For the biotechnological production of 12-methyltridecanal, the literature was screened for fungi forming iso-fatty acids. Suitable organisms were identified and successfully grown in submerged cultures. The culture medium was optimized to increase the yields of branched fatty acids. A recombinant carboxylic acid reductase was used to reduce 12-methyltridecanoic acid to 12-methyltridecanal. The efficiency of whole-cell catalysis was compared to that of the purified enzyme preparation. After lipase-catalyzed hydrolysis of the fungal lipid extracts, the released fatty acids were converted to the corresponding aldehydes, including 12-methyltridecanal and 12-methyltetradecanal.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Oxirredutases
/
Proteínas Fúngicas
/
Conidiobolus
/
Aldeídos
Idioma:
En
Revista:
J Agric Food Chem
Ano de publicação:
2018
Tipo de documento:
Article
País de afiliação:
Alemanha