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1、6.50VanillinProductionfromAgro-IndustrialWastesDDiGioiaandFFava,UniversityofBologna,Bologna,ItalyFLuziatelliandMRuzzi,UniversityofTuscia,Viterbo,Italy©2011ElsevierB.V.Allrightsreserved.6.50.1Introduction6616.50.2BioconversionofFerulicAcidintoVanillin6636.50.3Corn-Based
2、Processes6646.50.4Rice-BasedProcesses6646.50.5Wheat-BasedProcesses6656.50.6Non-Cereal-BasedProcesses6666.50.7Conclusions666References666RelevantWebsites667Glossaryconjugatedwithmono-andoligosaccharides,agro-industrialwastesByproductsofindustriesthatusepolyamines,lipids
3、,andpolysaccharidesandseldomagriculturalproductsasrawmaterials.Someexamplesofoccursinafreestateinplants.Asacomponentoflignin,thesewastesincludethebagasseandpeelsgeneratedinferulicacidisaprecursorinthemanufactureofotherthebeveragesandjuiceindustries,coffeepulpobtainedin
4、aromaticcompounds.thecoffeeindustry,andhusksfromthecerealindustries.feruloylesterase(4-hydroxy-3-methoxycinnamoyl-sugarbioconversionTheconversionoforganicmaterialshydrolase(EC3.1.1.73))Classofenzymesthatare(suchaswastes)intovaluableproductsorenergysourcesinvolvedinthel
5、iberationofferulicacidandotherbyprocessesinvolvinglivingorganismsortheircinnamicacidsfromplantcellwallpolysaccharides.components.flavorSubstancethatgivesaparticularandbranHusksofcerealgrain(wheat,rye,corn,etc.)definedsensoryimpression,whichisdeterminedseparatedfromthef
6、lourormealbysiftingorbolting.mainlybythechemicalsensesoftasteandsmell.InAlongwithgerm,branisanintegralpartofwholegrains,accordancetotheEuropeanRegulationonandisoftenproducedasabyproductofmillingintheFlavouringSubstances(EC1334/2008),aflavorcanbeproductionofrefinedgrain
7、s.labeledas‘natural’ifitisextractedfromnaturalsourcescatabolicgeneAgeneencodinganenzymeinvolvedinviaphysicalprocessesorproducedviabiotechnologicalthechemicaldecompositionofacomplexsubstance,initsroutes.breakdownintosimplersubstances.vanillin(4-hydroxy-3-methoxybenzalde
8、hyde(CASN°ferulicacid(4-hydroxy-3-methoxycinnamicacid(CAS121-33-5))Crystallinecompoundfoundinvanilla,1135-24-6))Pheno
