A hydrolyzate with high ferulic acid concentration was obtained by alkaline hydrolysis of corn cob (NaOH = 0.5 N; time = 6 h; solid/liquid ratio = 0.084 g/g). The composition of the above hydrolyzate was 1,171 mg/L ferulic acid, 2,156 mg/L p-coumaric acid, 3.84 g/L acetic acid and 4.10 g/L total oligosaccharides. Ferulic acid was efficiently converted to vanillin, but other flavor compounds such as vanillic acid, vanillyl alcohol and protocatechuic acid formed from other cinnamic acids present in the hydrolyzates. Under suitable bioconversion conditions,the bioconversion ensured the formation of a mixture of vanillin and vanillic acid with potential to be used as flavor for the food industry.
Ferulic acid to vanillin bioconversion of corn cob hydrolyzate by Escherichia coli JM109/pBB1
RIVAS TORRES, BEATRIZ;TORRE, PAOLO;PEREGO, PATRIZIA;CONVERTI, ATTILIO
2009-01-01
Abstract
A hydrolyzate with high ferulic acid concentration was obtained by alkaline hydrolysis of corn cob (NaOH = 0.5 N; time = 6 h; solid/liquid ratio = 0.084 g/g). The composition of the above hydrolyzate was 1,171 mg/L ferulic acid, 2,156 mg/L p-coumaric acid, 3.84 g/L acetic acid and 4.10 g/L total oligosaccharides. Ferulic acid was efficiently converted to vanillin, but other flavor compounds such as vanillic acid, vanillyl alcohol and protocatechuic acid formed from other cinnamic acids present in the hydrolyzates. Under suitable bioconversion conditions,the bioconversion ensured the formation of a mixture of vanillin and vanillic acid with potential to be used as flavor for the food industry.
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