Peroxidases and the metabolism of capsaicin in Capsicum annuum L.
Author:
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1023/B:PHYT.0000047801.41574.6e
Reference100 articles.
1. Abeles FB & Biles CL (1991) Characterization of peroxidases in lignifying peach fruit endocarp. Plant Physiol. 95: 269–273.
2. Aluru MR, Mazourek M, Landry LG, Curry J, John M & O'Connell MA (2003) Differential expression of fatty acid synthase genes, Acl, Fat and Kas, in Capsicum fruit. J. Exp. Bot. 54: 1655–1664.
3. Bennett DJ & Kirby GW (1968) Constitution and biosynthesis of capsaicin. J. Chem. Soc. C 442–446.
4. Bernal MA & Ros Barceló A (1996) 5,5-Dicapsaicin, 4 —5-dicapsaicin ether, and dehydrogenation polymers with high molecular weights are the main products of the oxidation of capsaicin by peroxidase from hot pepper. J. Agric. Food Chem. 44: 3085–3089.
5. Bernal MA, Calderón AA, Pedreño MA, Muñoz R, Ros Barceló A & Merino F (1993a) Capsaicin oxidation by peroxidase from Capsicum annuum (var. annuum) fruits. J. Agric. Food Chem. 41: 1041–1044.
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