Enzymatic extraction and transformation of glucovanillin to vanillin from vanilla green pods.

@article{RuizTern2001EnzymaticEA,
  title={Enzymatic extraction and transformation of glucovanillin to vanillin from vanilla green pods.},
  author={Francisco Ruiz-Ter{\'a}n and I Perez-Amador and Agust{\'i}n L{\'o}pez-Mungu{\'i}a},
  journal={Journal of agricultural and food chemistry},
  year={2001},
  volume={49 11},
  pages={5207-9}
}
Glucovanillin was extracted from green pods and simultaneously transformed to vanillin by a combination of enzyme activities involving cell wall degradation and glucovanillin hydrolysis. The reaction is best carried out with 47.5% v/v aqueous ethanol solution during 8 h at 70 degrees C, in a two-step enzymatic reaction using Viscozyme followed by Celluclast… CONTINUE READING