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Literature summary for 3.1.1.42 extracted from
- Incorporation of chlorogenic acids in coffee brew melanoidins (2008), J. Agric. Food Chem., 56, 2055-2063.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus japonicus | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| chlorogenic acid + H2O | brew and high-molecular weight and intermediate molecular weight coffee material fractions are incubated with chlorogenate esterase, and the quantities of quinic acid and caffeic acid are measured. The quinic acid and caffeic acid released from brew fractions by enzymes confirm the incorporation of intact chlorogenic acids. Intact cholorgenic acids are proposed to be incorporated in melanoidins upon roasting via caffeic acid through mainly nonester linkages | Aspergillus japonicus | caffeate + quinate | - |
? |  |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 40 | - |
assay at | Aspergillus japonicus |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 6 | - |
assay at | Aspergillus japonicus |
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Release 2023.1 (January 2023)
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