Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

Zia, H.; Ah, Ueli von; Meng, Yi; Schmidt, Roman; Kerler, Josef; Fuchsmann, Pascal

doi:10.1016/j.fochx.2022.100220

Cited by 2 publications

(2 citation statements)

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“…Furthermore, hydroxylated fatty acids are valuable precursors for flavor lactones, where some fatty acid based lactones convey fruity and milky odors [15] . For instance, γ‐dodecalactone is a component responsible for the buttery flavor in milk fat and can be produced from oleic acid with 10‐HSA as an intermediate [16] . Compared to chemical synthesis, these natural hydroxy fatty acids have higher value since they are stereospecific.…”

Section: Introductionmentioning

confidence: 99%

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Expanding the Portfolio by a Novel Monomeric Oleate Hydratase from Pediococcus parvulus

et al. 2023

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Oleate hydratases convert oleic acid into 10‐hydroxy stearic acid, a valuable fine chemical, useful in lubricant and surfactant formulations. They are of large interest due to their high expression rates and solubility, however, they differ drastically by their overall stability and pH‐ and temperature ranges. To expand their portfolio, another oleate hydratase named OhyPp (originating from Pediococcus parvulus) was characterized. It is a close relative of the well‐known oleate hydratase OhyRe from Rhodococcus erythropolis. OhyPp is only the second member of the monomeric oleate hydratase family with some surprising catalytic features. A distinct characteristic is OhyPp's higher affinity towards FAD compared to OhyRe's helping to understand and improve FAD binding in the future, which is a current drawback for the industrial application of oleate hydratases.

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Section: Introductionmentioning

confidence: 99%

“…[15] For instance, γ-dodecalactone is a component responsible for the buttery flavor in milk fat and can be produced from oleic acid with 10-HSA as an intermediate. [16] Compared to chemical synthesis, these natural hydroxy fatty acids have higher value since they are stereospecific.…”

Section: Introductionmentioning

confidence: 99%

Expanding the Portfolio by a Novel Monomeric Oleate Hydratase from Pediococcus parvulus

et al. 2023

View full text Add to dashboard Cite

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A point of view on human fat olfaction — do fatty derivatives serve as cues for awareness of dietary fats?

TSUZUKI

2023

Biomed. Res.

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Biotechnological formation of dairy flavor inducing δ-lactones from vegetable oil

Cited by 2 publications

References 41 publications

Expanding the Portfolio by a Novel Monomeric Oleate Hydratase from Pediococcus parvulus

Expanding the Portfolio by a Novel Monomeric Oleate Hydratase from Pediococcus parvulus

A point of view on human fat olfaction — do fatty derivatives serve as cues for awareness of dietary fats?

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