Alaa Abd El Maksoud
Food Technology Research Institute, Agricultural research center, Giza, Egypt
[ 1 ] - Response Surface Methodology for Optimization of Genistein Content in Soy Flour and its Effect on the Antioxidant Activity
Biotransformation of isoflavones glycosides into the aglycone form is essential to attain the maximum bioavailability. The factors affecting deglycosylation of genistin in soy flour using commercial β-glucosidase enzyme were evaluated. The presence of genistin in soy flour was confirmed by isolation through chromatographic fractionation and identification by spectral method. Two-levels Plackett...
[ 2 ] - Response Surface Methodology for Optimization of Genistein Content in Soy Flour and its Effect on the Antioxidant Activity
Biotransformation of isoflavones glycosides into the aglycone form is essential to attain the maximum bioavailability. The factors affecting deglycosylation of genistin in soy flour using commercial β-glucosidase enzyme were evaluated. The presence of genistin in soy flour was confirmed by isolation through chromatographic fractionation and identification by spectral method. Two-levels Plackett...
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