Enzymatic treatment of anthocyanins
AssigneesMars, Incorporated, The Regents of the University of California
InventorsThomas M. Collins, Rebecca J. Robbins, Randall Powers, Justin Siegel, Pamela Ruth Denish, Kathryn Gwendolyn Guggenheim
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Abstract
Methods for converting mixtures of anthocyanins occurring in fruit or vegetable juice or extract into particular anthocyanin molecules having desirable colorant properties are provided herein. The method of the present disclosure can be employed to increase the amount of particular anthocyanin molecules, while lowering the total number of anthocyanin molecules present in the natural juice and/or extract. The disclosure is also directed to anthocyanin molecules prepared by the methods of present disclosure and to enzymes capable of catalyzing reactions that provide such effects.
Claims9
A method of producing Compound I:
- comprising contacting a fruit or vegetable juice or extract comprising a diacylated anthocyanin with a carboxylesterase, wherein the carboxylesterase selectively hydrolyzes the diacylated anthocyanin to produce Compound I.
Dependencies are inferred from the claim text.