Enzymatic synthesis of ''natural-labeled'' 6-deoxy-L-sorbose precursor of an important food flavor

被引：46

作者：

Hecquet, L ^{[1
]}

Bolte, J ^{[1
]}

Demuynck, C ^{[1
]}

机构：

[1] UNIV CLERMONT FERRAND,URA CNRS,F-63177 CLERMONT FERRAN,FRANCE

来源：

TETRAHEDRON | 1996年 / 52卷 / 24期

关键词：

D O I：

10.1016/0040-4020(96)00379-1

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

A biological route to natural h-deoxy-L-sorbose is described. This method is based on the production of natural hydroxypyruvate and 4-deoxy-L-threose and their conversion into 6-deoxy-L-sorbose: hydroxypyruvate is obtained from L-serine by serine : glyoxylate aminotransferase catalysis, 4-deoxy-L-threose is obtained by microbial isomerization of 4-deoxy-L-erythrulose, this last being obtained from acetaldehyde (a naturally-available compound) and hydroxypyruvate hg transketolase catalysis. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：8223 / 8232

页数：10

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