Improving the thermal stability of anisyl alcohol by β‐galactosidase enzymatic glycosylation

Abstract

Summary Anisyl alcohol is an important spice in flavouring industries. However, its volatility makes it easy to degrade in high‐temperature pretreatment, thus limiting its wider application in tobacco industry and food reheating. To develop thermal stable flavour of this spice, a novel flavour precursor anisalcohol‐β‐galactoside was synthesised by glycosylation reaction, using anisyl alcohol and D‐lactose as substrates and recombinant β‐galactosidase as catalyst. The thermal decomposition process was determined by thermogravimetric analysis (TGA). TG curves revealed the maximum weight loss of anisyl alcohol reached 75% between 90 and 190 °C, while that of anisicohol‐β‐galactosidase was only 54% between 240 and 360 °C, which was an even higher range of temperature. The optimisation in thermal behaviour of anisicohol‐β‐galactosidase made it prospectively available in high‐temperature pretreatment and provided a new method for thermal stability improvement of other similar spices.

De Novo Biosynthesis of Anisyl Alcohol and Anisyl Acetate in Engineered Escherichia coli

“…Anisyl alcohol (4-methoxybenzyl alcohol) is a high-value flavor and fragrance compound, which is widely used in the cosmetics, perfume, and food industries. − The global demand for anisyl alcohol is about 10–100 metric tons per year . Anisyl alcohol also exhibits a wide range of biological activities.…”

Glycosylation of Zein Hydrolysate as a Nanocarrier for Lutein Delivery: Preparation and Stability

“…Therefore, this method has attracted much attention. In addition, due to the intervention of sugar molecules, the initial protein polypeptide carrier on the surface and internal part of the hydrophobic microregion is blocked, the whole protein polypeptide carrier internal hydrophobic core increases, the central active material embedding capacity gradually improves, and the modified protein polypeptide carrier thermal stability, antioxidant activity and bioavailability and other functional characteristics significantly improve ( Liu and Zhong, 2012 ; Lin et al, 2018 ).…”