Release of hydroxycinnamic and hydroxybenzoic acids in rye by commercial plant cell wall degrading enzyme preparations

Release of phenolic acids from ground rye (Secale cereale L) grain was inve stigated using different commercial plant cell wall degrading enzyme prepar ations. The yields obtained were quantified using an improved HPLC procedur e developed for analysing hydroxycinnamic and hydroxybenzoic acids in groun d rye grain. The commercial enzyme preparations were able to release up to 70% of the alkali-extractable ferulic acid during hydrolysis at conditions relevant to fermentation of rye dough. The data indicate that commercial pl ant cell wall degrading enzymes may be applicable for increasing the conten t of free phenolic acids in rye bread. (C) 1999 Society of Chemical Industr y.