Acylation of Antioxidant of Bamboo Leaves with Fatty Acids by Lipase and the Acylated Derivatives’ Efficiency in the Inhibition of Acrylamide Formation in Fried Potato Crisps

This study selectively acylated the primary hydroxyl groups on flavonoids in antioxidant of bamboo leaves (AOB) using lauric acid with Candida antarctica lipase B in tert-amyl-alcohol. The separation and isolation of acylated derivatives were performed using silica gel column chromatography with a m...

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Detalles Bibliográficos
Autores principales: Ma, Xiang, Wang, Erpei, Lu, Yuyun, Wang, Yong, Ou, Shiyi, Yan, Rian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Public Library of Science 2015
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4476655/
https://www.ncbi.nlm.nih.gov/pubmed/26098744
http://dx.doi.org/10.1371/journal.pone.0130680

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4476655/
https://www.ncbi.nlm.nih.gov/pubmed/26098744
http://dx.doi.org/10.1371/journal.pone.0130680

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