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Enzymatic Glycosylation of Alcohols

  • Soundar Divakar
Chapter

Abstract

Chapters 7, 8 and 9 deal with enzymatic glycosylation. Glycosylation of alcohols (Chap. 7), water-soluble and water-insoluble phenols (Chap. 8) and water-soluble and water-insoluble vitamins (Chap. 8) involve glycosidases like amyloglucosidases from a Rhizopus mould, β-glucosidase from sweet almond and β-glucosidases immobilised onto calcium alginate beads. The results from comparative studies of the preparation in shake flasks under nonsolvent conditions – employing substrate itself as the solvent or in presence of solvents and by reflux method employing di-isopropyl ether – are discussed.

Keywords

Enzyme Concentration Lauryl Alcohol Critical Micellar Concentration Central Composite Rotatable Design Stearyl Alcohol 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer India 2013

Authors and Affiliations

  1. 1.Central Food Technological Research InstituteMysoreIndia

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