Deglycosylation of isoflavones in isoflavone-rich soy germ flour by aspergillus oryzae KACC 40247

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 49, 2013, Pages 12101-12110

  Lee, Seon Hwa ^a   Seo, Min Ho ^a   Oh, Deok Kun ^a  

^a Konkuk University   (South Korea)

Author keywords

Aspergillus oryzae KACC 40247; isoflavone aglycon; isoflavone hydrolysis; soybean germ flour

Indexed keywords

AGITATION SPEED; ASPERGILLUS ORYZAE; CULTURE CONDITIONS; DEGLYCOSYLATION; ISOFLAVONES; OPTIMIZED CONDITIONS; SOLVENT SYSTEM; SOYBEAN GERM FLOUR;

ASPERGILLUS; OPTIMIZATION; ORGANIC SOLVENTS; PRODUCTIVITY;

FLAVONOIDS;

DAIDZEIN; ISOFLAVONE DERIVATIVE;

ARTICLE; ASPERGILLUS ORYZAE; BIOSYNTHESIS; CHEMISTRY; CULTURE MEDIUM; FERMENTATION; FLOUR; GLYCOSYLATION; METABOLISM; MICROBIOLOGY; SOYBEAN; TEMPERATURE;

ASPERGILLUS ORYZAE; CULTURE MEDIA; FERMENTATION; FLOUR; GLYCOSYLATION; ISOFLAVONES; SOYBEANS; TEMPERATURE;

EID: 84890513219     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf403130n     Document Type: Article

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