【摘 要】
：
β-glucosidase (β-D-glucoside glucohydrolase,EC 3.2.1.21) catalyses the hydrolysis of glycosidic linkages in aryl and alkyl β-D-glucosides releasing β-D-glucose and the corresponding aglycone.It can be
【机 构】
：
CSIRO Food and Nutritional Sciences,Victoria,AUSTRALIA
【出 处】
：
2009北京非热加工技术国际研讨会
论文部分内容阅读
β-glucosidase (β-D-glucoside glucohydrolase,EC 3.2.1.21) catalyses the hydrolysis of glycosidic linkages in aryl and alkyl β-D-glucosides releasing β-D-glucose and the corresponding aglycone.It can be used for enhancing the flavor of fruit juices and fermented beverages (beer,wine etc),for fruit juice debittering,to enhance the bioavailability of isoflavones in products such as soy drink,and the conversion of bound phenolic glycosides (for instance in fruit processing waste) into phenolic acids,which are used as ingredients in the food and pharmaceutical industries.
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