...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>The FEBS journal >An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor
【24h】

An alcohol acyl transferase from apple (cv. Royal Gala), MpAAT1, produces esters involved in apple fruit flavor

机译：苹果的醇酰基转移酶（McAAT1，来自Royal Gala）产生与苹果果实风味有关的酯

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Apple flavor is characterized by combinations of ester compounds, which increase markedly during fruit ripening. The final step in ester biosynthesis is catalyzed by alcohol acyl transferases (AATs) that use coenzyme A (CoA) donors together with alcohol acceptors as substrates. The gene MpAAT1, which produces a predicted protein containing features of other plant acyl transferases, was isolated from Malus pumila (cv. Royal Gala). The MpAAT1 gene is expressed in leaves, flowers and fruit of apple. The recombinant enzyme can utilize a range of alcohol substrates from short to medium straight chain (C3-C10), branched chain, aromatic and terpene alcohols. The enzyme can also utilize a range of short to medium chain CoAs. The binding of the alcohol substrate is rate limiting compared with the binding of the CoA substrate. Among different alcohol substrates there is more variation in turnover compared with K(m) values. MpAAT1 is capable of producing many esters found in Royal Gala fruit, including hexyl esters, butyl acetate and 2-methylbutyl acetate. Of these, MpAAT1 prefers to produce the hexyl esters of C3, C6 and C8 CoAs. For the acetate esters, however, MpAAT1 preference depends upon substrate concentration. At low concentrations of alcohol substrate the enzyme prefers utilizing the 2-methylbutanol over hexanol and butanol, while at high concentrations of substrate hexanol can be used at a greater rate than 2-methylbutanol and butanol. Such kinetic characteristics of AATs may therefore be another important factor in understanding how the distinct flavor profiles of different fruit are produced during ripening.
机译：苹果香精的特征是酯类化合物的组合，这些化合物在果实成熟时会显着增加。酯类生物合成的最后一步是由醇酰基转移酶（AAT）催化的，该酶使用辅酶A（CoA）供体和醇受体作为底物。从Malus pumila（cv。Royal Gala）中分离出产生预期蛋白质的基因MpAAT1，该蛋白质含有其他植物酰基转移酶的特征。 MpAAT1基因在苹果的叶子，花朵和果实中表达。重组酶可以利用从短链到中等直链（C3-C10），支链，芳族和萜烯醇的多种醇底物。该酶还可以利用一系列短链至中链的CoA。与CoA底物的结合相比，醇底物的结合是速率限制的。与K（m）值相比，不同的醇底物之间的营业额变化更大。 MpAAT1能够产生Royal Gala水果中的许多酯，包括己酯，乙酸丁酯和乙酸2-甲基丁酯。其中，MpAAT1更喜欢生产C3，C6和C8 CoAs的己酯。但是，对于乙酸酯，MpAAT1的优先级取决于底物浓度。在低浓度的醇底物下，该酶更喜欢利用2-甲基丁醇，而不是己醇和丁醇，而在高浓度的底物下，己醇的使用率要高于2-甲基丁醇和丁醇。因此，AAT的这种动力学特性可能是理解成熟过程中不同水果的独特风味特征的另一个重要因素。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号