Biosynthesis of food constituents: Natural pigments. Part 1 - a review

被引：9
|
作者：
Velisek, Jan [1 ]
Davidek, Jiri [1 ]
Cejpek, Karel [1 ]
机构：
[1] Inst Chem Technol, Fac Food & Biochem Technol, Dept Food Chem & Anal, CR-16628 Prague, Czech Republic
来源：
CZECH JOURNAL OF FOOD SCIENCES | 2007年 / 25卷 / 06期
关键词：
biosynthesis; tetrapyrroles; hemes; chlorophylls; eumelanins; pheomelanins; allomelanins; betalains; betaxanthins; betacyanins; benzoquinones; naphthoquinones; anthraquinones;
D O I：
10.17221/748-CJFS
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This review article gives a survey of the generally accepted biosynthetic pathways that lead to the most important natural pigments in organisms closely related to foods and feeds. The biosynthetic pathways leading to hemes, chlorophylls, melanins, betalains, and quinones are described using the enzymes involved and the reaction schemes with detailed mechanisms.
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页码：291 / 315
页数：25
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