Hydrolysis of Glycosides
The glycosidic bond might be degraded by chemical and/or enzymatic agents. Comparative studies revealed that chemical hydrolysis is nonspecific and on the other hand the enzymatic is regio and stereospecific. The glycosides are chemically susceptible to acid conditions, and only in some cases to basic conditions. In general, the acid sensitivity is attributed to the sugar moiety and the basic nonstability to the aglycon nature.
KeywordsBasic Hydrolysis Phenolic Glycoside Potassium Hydroxide Solution Acid Sensitivity Indigo Blue
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