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Functionalization of Isoflavones with Enzymes

원문정보

Jae-Hwan Lee, Eun-Hee Doo, Dae Yong Kwon, Jin-Byung Park

한국식품과학회 Food Science and Biotechnology Volume 17 Number 2 2008.04 pp.228-233
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Hydrolysis of Glycoside Moieties with β--Glucosidases
 Hydroxylation with Oxygenases
 Reduction with Reductases and/or Dehydrogenases
 Methylation with Methyltransferases
 Oligomerization with Oxidases or Peroxidases
 Othe Isoflavone Derivatives of Interest from Fermented soyfoods
 Conclusion and Outlook
 References

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저자정보

  • Jae-Hwan Lee Dapartment of Food Science and Technology, Seoul National University of Technology
  • Eun-Hee Doo Dapartment of Food Science and Technology, Ewha Womans University
  • Dae Yong Kwon Food Functional Research Division, Korea Food Research Institute
  • Jin-Byung Park Dapartment of Food Science and Technology, Ewha Womans University

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