Zobrazeno 1 - 10
of 306
pro vyhledávání: '"Enzymatic acylation"'
Autor:
Elisa Gutiérrez-Navarro, José Daniel Padilla-de la Rosa, Adriana Macías, Josué Solís, Georgina Sandoval
Publikováno v:
Electronic Journal of Biotechnology, Vol 68, Iss , Pp 47-56 (2024)
Background: Naringin is one of the main flavonoids in citrus fruits and byproducts. This flavanone has been shown to be a good antioxidant nutraceutical component, and it also has potential as a gut microbiome modulator, although its applications in
Externí odkaz:
https://doaj.org/article/ebf5da2634584393b87b101a31746494
Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 24, p 4505 (2023)
In this study, the structure of the anthocyanin fractions isolated from black rice (Oryza sativa L.) was modified by the enzyme catalysis method using caffeic acid as an acyl donor. At the same time, the effects of the acylation on the lipophilicity,
Externí odkaz:
https://doaj.org/article/b6304aa12c1f40bfb690d68ea95bb409
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 171-177 (2022)
In order to increase the structural stability of anthocyanins, taking Vitis davidii malvidin as sample and the lipase CAL-B as catalyst, the effects of reaction time, temperature, and substrate molar ratio on enzymatic acylation were investigated. Ba
Externí odkaz:
https://doaj.org/article/c2dd847ccc4149e38b5f8061fc89adcd
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100559- (2023)
Enzymatic acylation was employed to synthesize acylated anthocyanin, and a hybrid chemical model system was used for the formation of heterocyclic amines. And the inhibition effect and underline mechanism were investigated by analyzing the variations
Externí odkaz:
https://doaj.org/article/a763d856e968410da4a482274f649317
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 2219-2227 (2022)
Anthocyanins (ACNs) as one category of water-soluble flavonoid pigments are increasingly employed in pH sensing indicator applications for monitoring food freshness. Nevertheless, considering that anthocyanins are sensitive to environmental factors,
Externí odkaz:
https://doaj.org/article/ca591917015448a28f23ab64b7588b97
Autor:
Hui Teng, Yani Mi, Hongting Deng, Yuanju He, Shunxin Wang, Chao Ai, Hui Cao, Baodong Zheng, Lei Chen
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1732-1739 (2022)
Heterocyclic amines (HCAs) are a group of carcinogenic substances produced in protein-rich poultry meat under high-temperature. Enzymatic acylation of anthocyanins (ACNs) is a reliable way to improve their stability, and we recently found the acylate
Externí odkaz:
https://doaj.org/article/2115cf96858642dba168d5a05cdc44cb
Publikováno v:
Journal of Bioresources and Bioproducts, Vol 6, Iss 4, Pp 359-366 (2021)
Proanthocyanin (PA) dimers isolated from Acacia mearnsii bark were enzymatically acylated with palmitic acid as the acyl donor by immobilized Candida antarctica lipase on acrylic resin (Novozym 435). The acylation reaction conditions were optimized b
Externí odkaz:
https://doaj.org/article/3aaa60340ed34ca883c069e6d36409da
Autor:
Jimena Yañez-Apam, Astrid Domínguez-Uscanga, Azucena Herrera-González, Jonhatan Contreras, Luis Mojica, Gail Mahady, Diego A. Luna-Vital
Publikováno v:
Pharmaceuticals, Vol 16, Iss 5, p 638 (2023)
Anthocyanins (ANCs) are naturally occurring water-soluble pigments responsible for conferring red, blue, and purple colors to fruits, vegetables, flowers, and grains. Due to their chemical structure, they are highly susceptible to degradation by exte
Externí odkaz:
https://doaj.org/article/d85d4de9ef8441ac8b5f0a17c9173957