Glucosylation of flavonol and flavanones by Bacillus cyclodextrin glucosyltransferase to enhance their solubility and stability
- Authors
- Lee, Young-Su; Woo, Jang-Bin; Ryu, Soo-In; Moon, Seong-Kwon; Han, Nam Soo; Lee, Soo-Bok
- Issue Date
- Aug-2017
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Flavonol; Flavanone; Glucosylation; Bacillus macerans; Cyclodextrin glucosyltransferase; Solubility
- Citation
- FOOD CHEMISTRY, v.229, pp 75 - 83
- Pages
- 9
- Journal Title
- FOOD CHEMISTRY
- Volume
- 229
- Start Page
- 75
- End Page
- 83
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/4076
- DOI
- 10.1016/j.foodchem.2017.02.057
- ISSN
- 0308-8146
1873-7072
- Abstract
- Enzymatically modified isoquercitrin (EMIQ), oligoglucosyl naringenin-7-(glucose [G]), and oligoglucosyl hesperetin (H)-7-G were produced via oligoglucosylation of quercetin-3-glucose, naringenin-7-G (prunin), and H-7-G, respectively, by cyclodextrin glucosyltransferase from Bacillus macerans. The aim was to explore the oligoglucosylation and the resulting changes in physicochemical properties. Water solubility of EMIQ oligoglucosyl prunin, and oligoglucosyl H-7-G enormously increased in comparison with that of their aglycones. Glycosylation of an aglycone generally enhances its solubility. Resistance of the aglycones to oxidative degradation by the Cu2+ ion was strongly increased by the oligoglucosylation. This is probably because oligoglucosylation may protect sensitive parts of an aglycones molecule from the Cu2+ oxidation. Only EMIQ maintained its structure during thermal treatment much longer than quercetin did. Degradation of flavonoid aglycones by ultraviolet light C irradiation at 254 nm was not affected, and their antioxidant activities gradually decreased with the greater extent of oligoglucosylation. (C) 2017 Elsevier Ltd. All rights reserved.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - ETC > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.