Characteristics of Quercetin Transglycosidation Catalysed by Penicillium Decumbens Glycosidase

In order to enhance the polarity of quercetin, a popular flavonoid, the effects of temperature, pH, solvents amount and substrate varieties on the transglycosidation by Pencillium decumbens glycosidase were examined. The transglycosidation products (quercitrin) was confirmed and characterized by TLC and MS. The reaction conditions suitable for the transglycosidation were 40–60°C, pH 6–7, 30–60% ethanol–water (v/v) by using maltose or glucose as the glycosyl donor. This study suggested that by means of transglycosidation via transglycosidases the polarity of quercetin can be improved, which is beneficial to the processing of the flavonoid and its application in functional foods.