A p-coumaroyl esterase from Rhizoctonia solani with a pronounced chlorogenic acid esterase activity

Hydrolysis of chlorogenic acid in apple juice using a p‐coumaryl esterase of Rhizoctonia solani

“…However, the enzyme is unstable below pH 4.0. 12 The results in the present study showed that 5-CQA was successfully hydrolysed by RspCAE in apple juice, which had a J Sci Food Agric 2019; 99: 6644-6648…”

“…In a range from pH 4.0 to 7.0, more than 50% activity is retained. However, the enzyme is unstable below pH 4.0 . The results in the present study showed that 5‐CQA was successfully hydrolysed by Rs p CAE in apple juice, which had a pH of 3.3.…”

“…Rs p CAE has a temperature optimum of 30 °C but possesses about 80% residual activity at 20 °C. Furthermore, it shows the highest stability at 20 °C . Incubation at room temperature may compensate the stability loss caused by the low pH value and may be the main reason for the fast degradation even in an acidic beverage like apple juice.…”

“…For enzymatic treatment of the apple juice, a heterologously produced and purified p ‐coumaroyl esterase from Rhizoctonia solani (Rs p CAE) was used . The enzyme activity was determined as described by Siebert et al(2018) .…”

“…It is suggested that caffeic acid contributes more than chlorogenic acid to the beneficial health effects . For chlorogenic acid hydrolysis, a p ‐coumaryl esterase of the basidiomycete Rhizoctonia solani (Rs p CAE) with an optimum of pH 6.0, which matches the natural pH of a coffee brew, was used at the temperature optimum of the enzyme (30 °C) …”