δ1-Pyrroline-5-carboxylic Acid Formed by Proline Dehydrogenase from the Bacillus subtilis ssp. natto Expressed in Escherichia coli as a Precursor for 2-Acetyl-1-pyrroline-Reference-Cited by-同舟云学术

δ1-Pyrroline-5-carboxylic Acid Formed by Proline Dehydrogenase from the Bacillus subtilis ssp. natto Expressed in Escherichia coli as a Precursor for 2-Acetyl-1-pyrroline

Published:2007-05-31 Issue:13 Volume:55 Page:5097-5102
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Huang Tzou-Chi¹,Huang Yi-Wen¹,Hung Hui-Ju¹,Ho Chi-Tang¹,Wu Mei-Li¹

Affiliation:

1. Institute of Biotechnology, National Pingtung University of Science & Technology, 912, Pingtung, Taiwan, Department of Food Science, National Pingtung University of Science & Technology, 912, Pingtung, Taiwan, and Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0700576

Reference32 articles.

1. The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust

2. Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4H-thiazine: Extraordinary Maillard Flavor Compounds

3. A direct titrimetric method for the rapid estimation of water-extractable sulfur dioxide in corn grain

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