Our primary experiment results indicated that food resource arabinogalactan protein (AGP) could combine with phenolic compounds, such as epigallocatechin gallate (EGCG), thus can mask bitter or astrigent taste and function as a good carrier of these bioactive components in food processing. As a kind of proteoglycan, we are planning to modify its sugar moiety and to test whether the sugar moiety take key function in combination with EGCG. Does anyone have experience in the enzymatic treatment of AGP or proteoglycan based on sugar chains?
I dont know how effective could be commercial bulk enzymes for that goal, but It would not be difficult to find specific glycoside hydrolases to degrade or modify the sugar moiety of the proteoglycan complex.
Dear Javier, thank you very much for your response. Could you tell us which specific glycoside hydrolases can work effectively?
Hope you may get some answer in this link:
http://www.biotechnologyforbiofuels.com/content/5/1/59
Dear Ranveer, I appreciate you very much for your answer. I am going to read your recommended paper carefully.
Dear Dayun,
can I ask what you mean for "function as a good carrier"? AGP could increase phenolic compounds bioavailability?
Thanks a lot for your kindness.
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