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Enzymatic Synthesis of Tea Polyphenolic Derivatives
Kinetic and Mechanistic Studies
Engleski
189 b
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The work presented in the book depicts the extraction, purification and synthesis of tea polyphenols. Extraction and identification of polyphenolic components present in green tea and their purification is a major part of research in the recent past. Enzymatic synthesis of catechin conjugates increases the stability as well as the antioxidant properties of tea catechin. The conjugation reaction of catechin with poly(allylamine) has been studied in aqueous methanol using free, immobilized and cross-linked enzyme crystals (CLEC) of laccase from Trametes versicolor with particular emphasis on the effect of pertinent variables and kinetic aspects of the reaction. A complementary study on adsorption of catechin from aqueous solution on to polymeric resins and activated carbon is described to simplify the separation processes. Emphasis is given in highlighting work for improving the efficiency of extraction of polyphenols from green tea and stability of the polyphenols from the technological perspectives.
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