Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 79-85

  Chen, Kuan I ^a   Lo, Yi Chen ^a   Liu, Chia Wei ^a   Yu, Roch Chui ^a   Chou, Cheng Chun ^a   Cheng, Kuan Chen ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Glucosidase; Black soymilk; Enzyme immobilisation; Isoflavone deglycosylation; Spent coffee grounds

Indexed keywords

ENVIRONMENTAL POLLUTANTS; ENZYMATIC TREATMENTS; GLUCOSIDASE; ISOFLAVONE DEGLYCOSYLATION; ISOFLAVONE GLYCOSIDES; OPTIMUM CONDITIONS; SOY MILK; SPENT COFFEE GROUNDS;

ENZYME IMMOBILIZATION; RATE CONSTANTS; REUSABILITY;

FLAVONOIDS;

AGLYCONE; BETA GLUCOSIDASE; DAIDZEIN; GENISTEIN; GLYCITEIN; ISOFLAVONE DERIVATIVE;

ARTICLE; BLACK SOYMILK; COFFEE; ENRICHMENT CULTURE; ENZYME IMMOBILIZATION; ENZYME KINETICS; ENZYME MODIFICATION; EXTRACTION; HYDROLYSIS; MORPHOLOGY; SCANNING ELECTRON MICROSCOPY; SOYBEAN MILK; STORAGE; X RAY PHOTOELECTRON SPECTROSCOPY;

ASPERGILLUS NIGER; BETA-GLUCOSIDASE; BIOCATALYSIS; BIOTECHNOLOGY; BIOTRANSFORMATION; COFFEA; ENZYMES, IMMOBILIZED; FUNGAL PROTEINS; GLYCOSYLATION; ISOFLAVONES; KINETICS; SOY MILK; WASTE PRODUCTS;

EID: 84875946443     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.093     Document Type: Article

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