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Characteristics of Quercetin Transglycosidation Catalysed by Penicillium Decumbens Glycosidase

Paper ID Volume ID Publish Year Pages File Format Full-Text
19608 43079 2006 5 PDF Available
Title
Characteristics of Quercetin Transglycosidation Catalysed by Penicillium Decumbens Glycosidase
Abstract

In order to enhance the polarity of quercetin, a popular flavonoid, the effects of temperature, pH, solvents amount and substrate varieties on the transglycosidation by Pencillium decumbens glycosidase were examined. The transglycosidation products (quercitrin) was confirmed and characterized by TLC and MS. The reaction conditions suitable for the transglycosidation were 40–60°C, pH 6–7, 30–60% ethanol–water (v/v) by using maltose or glucose as the glycosyl donor. This study suggested that by means of transglycosidation via transglycosidases the polarity of quercetin can be improved, which is beneficial to the processing of the flavonoid and its application in functional foods.

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Characteristics of Quercetin Transglycosidation Catalysed by Penicillium Decumbens Glycosidase
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Publisher
Database: Elsevier - ScienceDirect
Journal: Food and Bioproducts Processing - Volume 84, Issue 3, September 2006, Pages 237-241
Authors
Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
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Online Support
Any Questions? feel free to contact us