Beschreibung:
Vanillyl alcohol oxidase is a potential candidate in the commercial production ofvanillin, an expensive natural flavourant in different industries. During hydrothermalliquefaction of biomass, only the oil and the char phases are considered imperativewhile the aqueous phase is discarded. However, the aqueous phase is rich in phenoliccompounds that can be upgraded to vanillin. A method channeled towards theproduction of vanillin from the phenolic components of the aqueous phase usingvanillyl alcohol oxidase was investigated. Vanillyl alcohol oxidase was expressed andpurified in order to characterize the production of vanillin from vanillyl alcohol. Theeffect of other aqueous phase components was also investigated. Vanillic acid andguaiacol reactions showed a significant difference to the standard reaction..Conclusively, the enzyme reaction was affected by other phenolic compounds, but acomponent of the HTL, acetic acid can slow down the reaction rate of this reaction witha greater margin