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KMID : 1094720060110040372
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Biotechnology and Bioprocess Engineering
2006 Volume.11 No. 4 p.372 ~ p.376
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Enzymatic release of ferulic acid from Ipomoea batatas L. (sweet potato) stem
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Min Ji-Yun
Kang Seung-Mi
Park Dong-Jin
Kim Yong-Duck
Jung Ha-Na
Yang Jae-Kyung
Seo Won-Teak
Kim Seon-Won
Karigar C.S.
Choi Myung-Suk
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Abstract
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Ferulic acid is a phenolic compound that serves as a major biosynthetic precursor of vanillin in higher plants. We investigated the ability of the 3 commercial enzymes?Ultraflo L, Viscozyme L, and α-Amylase?to induce the release ferulic acid from theIpomoea batatas L. (sweet potato) stem. The rate of release for ferulic acid was optimal when Ultraflo L (1.0%) was used compared with the other enzymes, whereas Viscozyme L was most effective for the release of vanillic acid and vanillin. Thus, these enzymes may be useful for the large-scale production of ferulic acid and other phenolic compounds from sweet potato stem.
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KEYWORD
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ferulic acid, enzymatic treatment, sweet potato
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