Identification and antioxidative properties of transglycosylated puerarins synthesised by an archaeal maltogenic amylase

Food Chemistry

Volumn 124, Issue 2, 2011, Pages 603-608

  Li, Xiaolei ^a,b   Li, Dan ^a   Park, Sung Hoon ^c   Gao, Changcheng ^a   Park, Kwan Hwa ^d   Gu, Liwei ^e  

^a CHANGCHUN UNIVERSITY   (China)

^b JILIN UNIVERSITY   (China)

^c MCGILL UNIVERSITY   (Canada)

^d SolarLight Ltd   (South Korea)

^e UNIVERSITY OF FLORIDA   (United States)

Author keywords

Antioxidative property; Archaea; HPLC UV MS; Maltogenic amylase; Puerarin glucoside; Transglycosylation

Indexed keywords

ANTIOXIDATIVE PROPERTY; ARCHAEA; HPLC-UV-MS; MALTOGENIC AMYLASE; PUERARIN; TRANSGLYCOSYLATION;

CARBOHYDRATES; DISEASES; HYDROLASES; MICROORGANISMS;

AMYLASES;

PUERARIN;

ANTIOXIDANT ACTIVITY; ARTICLE; ELECTROSPRAY MASS SPECTROMETRY; GLYCOSYLATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; THERMOFILUM; THERMOFILUM PENDANS; ULTRAVIOLET RADIATION;

ARCHAEA; THERMOFILUM PENDENS;

EID: 77955771218     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.06.082     Document Type: Article

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