View : 17 Download: 0

Functionalization of isoflavones with enzymes

Title
Functionalization of isoflavones with enzymes
Authors
Lee J.Doo E.-H.Dae Y.K.Park J.-B.
Ewha Authors
박진병
SCOPUS Author ID
박진병scopus
Issue Date
2008
Journal Title
Food Science and Biotechnology
ISSN
1226-7708JCR Link
Citation
vol. 17, no. 2, pp. 228 - 233
Indexed
SCIE; SCOPUS; KCI WOS scopus
Abstract
Considerable progress has been made in functionalization of the soy isoflavones through enzymatic modification of daidzin, genistin, and glycitin. After hydrolysis of β-glucosides into their corresponding aglycones, these compounds were structurally modified via biotransformations such as regioselective hydroxylation, enantioselective reduction, regioselective methylation, and polymerization. These reactions often resulted in an increase of the biological activities (e.g., antioxidative activity, antiproliferative activity) and/or improvement of the physico-chemcial properties (e.g., water solubility, bioavailability). This review briefly summarizes on-going research activities on the biofunctionalization of the soy isoflavones. © The Korean Society of Food Science and Technology.
Appears in Collections:
엘텍공과대학 > 식품공학전공 > Journal papers
Files in This Item:
There are no files associated with this item.
Export
RIS (EndNote)
XLS (Excel)
XML


qrcode

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

BROWSE