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Enzymatic synthesis of cholecalciferol glycosides using β-glucosidase from sweet almond

Manohar, Balaraman and Divakar, S. (2010) Enzymatic synthesis of cholecalciferol glycosides using β-glucosidase from sweet almond. Journal of Food Science and Technology, 47 (5). pp. 469-475.

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Abstract

β-Glucosidase from sweet almond (Amygdalus communis var. ‘Dulcis’) entrapped on to calcium alginate beads catalysed the synthesis of water soluble 17-O-(Dglucopyranosyl) cholecalciferol. Optimum conditions for the reaction were: 60% (w/w D-glucose) β-glucosidase, 0.12 mM pH 6 phosphate buffer and 30 h incubation period. β-Glucosidase also catalyzed the reaction with D-glucose 2, D-galactose 3, D-mannose 4 and D-fructose 5 with generally low yields in the range of 3–14%. Both α/β anomers of Dglucose 2, D-galactose 3 and D-mannose 4 reacted, of which the former two formed C6-O derivatives also.

Item Type: Article
Uncontrolled Keywords: Cholecalciferol . Cholecalciferol glycosides . Calcium alginate entrapped β-glucosidase . Enzymatic glycosylation . Non-polar media .Water soluble glycosides
Subjects: 600 Technology > 08 Food technology > 33 Nuts
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 34 Vitamin Chemistry
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Nov 2010 09:30
Last Modified: 04 Dec 2017 08:07
URI: http://ir.cftri.com/id/eprint/9820

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