β-Glucosidase from tartary buckwheat immobilization on bifunctionalized nano-magnetic iron oxide and its application in tea soup for aroma and flavonoid aglycone enhancement-Reference-Cited by-同舟云学术

β-Glucosidase from tartary buckwheat immobilization on bifunctionalized nano-magnetic iron oxide and its application in tea soup for aroma and flavonoid aglycone enhancement

Published:2019 Issue:9 Volume:10 Page:5461-5472
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Yang Xilian¹²³⁴^ORCID,Ma Yanli¹²³⁴,Li Lirong¹²³⁴

Affiliation:

1. Yunnan Food Safety Research Institute

2. Kunming University of Science and Technology

3. Yunnan 650500

4. China

Abstract

β-Glucosidase (BG) was immobilized on the surface of bifunctionalized nano-magnetic iron oxide with silica and amine groups (Fe₃O₄@SiO₂-NH₂).

Funder

National Natural Science Foundation of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2019/FO/C9FO00283A

Reference51 articles.

1. Beneficial Effects of Green Tea—A Review

2. Volatile compounds and sensory characteristics of various instant teas produced from black tea

3. Characterization of β-glucosidase immobilized on chitosan-multiwalled carbon nanotubes (MWCNTS) and their application on tea extracts for aroma enhancement

4. Soy Isoflavone Aglycones Are Absorbed Faster and in Higher Amounts than Their Glucosides in Humans

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