Molecular Modification and Functional Analysis of Key Enzymes in the Preparation of Soybean Isoflavone Aglycone
genistein aglycone is a bioactive component of soybean isoflavone,which has many physiological functions,such as anti-tumor,anti-inflammatory and anti-oxidation.The preparation of soybean isoflavone aglycone usually needs enzymatic hydrolysis of soybean isoflavone glycoside.Enzymatic hydrolysis is a precise and complicated process,which requires precise selection of temperature,pH and catalyst.In the laboratory,researchers constantly explore ways to optimize this process to improve the yield and purity.With the continuous development of technology,perhaps one day we can find a more efficient and environmentally friendly method to prepare soybean isoflavone protein,which will bring more benefits to human health.
soybean isoflavonepreparation of aglyconemolecular modification
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