Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.05.122
Abstract: Food processing alters the physicochemical state of soy which can enhance chemical and enzymatic conversion of isoflavones to their aglycone forms. This study investigated the role of β-glycosidase from processed soy-ingredient mixture (SIM) or almonds,… read more here.
Keywords: glycosidase; isoflavone; conversion; sim ... See more keywords
Investigation of non-Saccharomyces yeasts with intracellular β-glycosidase activity for wine aroma modification.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16355
Abstract: Since high proportions of aroma-relevant molecules in plant-derived juices are present in glycosylated forms, the introduction of glycosidase activity during processing is an important tool to modify the aroma composition of the product. During winemaking,… read more here.
Keywords: glycosidase activity; yeasts intracellular; aroma; activity ... See more keywords