Preface.- Abstract of Chapters.- Chapter 1 Introduction.- Chapter 2 Glycosidases.- 2.1 Amylolytic enzymes.- 2.2 Glucoamylase.- 2.3 Sources of glucoamylases.- 2.4 Sources of other glycosidases.- 2.5 Structural features of glucoamylase.- 2.6 Structural features of -glucosidase.- 2.7 Glycosylation .- 2.8 Mechanism of Glycosylation .- 2.9 Glycosylation reactions.- 2.10 Advantages of enzymatic glycosylation over chemical methods.- Chapter 3 Lipases.- 3.1 Lipases.- 3.2 Lipase specificity.- 3.3 Reactions catalyzed by lipases.- 3.4 Mechanism of lipase catalysed esterification in organic solvents.- 3.5 Esterification Reactions.- 3.6 Advantages of lipase catalysis over chemical catalysis .- Chapter 4 Enzymatic Esterification of Compounds Possessing Multifunctional Hydroxyl and Carboxyl Groups .- 4.0 Introduction.-4.1 2-O-Acyl Esters of Lactic Acid.- 4.2 Tolyl Esters.- 4.3 Application of Plackett-Burman Design for Lipase Catalyzed .- Esterification of Anthranilic Acid .- 4.4 Kinetic Study of Porcine Pancreas Lipase Inhibition by p-Cresol (p- Cresyl acetate) and Lactic acid (2-O-Stearoyl lactate) .- 4.5 Thermostability of Porcine Pancreas Lipase.- 4.6 Scanning Electron Microscopy .- 4.7 Hydrogen ions in Microaqueous Phase During Lipase Catalyzed Esterification in Non-Aqueous Media.- 4.8 Acetylation of Protocatechuic Aldehyde.- 4.9 4-t-Butylcyclohexyl Acetate.- 4.10 Esterification of β-Cyclodextrin.- Chapter 5 Enzymatic Polymerization.- 5.0 Introduction.- 5.1 Poly Lactic acid.- 5.2 Poly -Caprolactone .- 5.3 Poly-p -hydroxybenzoate .- 5.4 Poly-p -benzamide.- 5.5 Polyadipates.-Chapter 6 Lipase Catalyzed Preparation of Aminoacyl Esters of Carbohydrates.- 6.0 Introduction.-6.1 L-Alanyl-D-Glucose.- 6.2 Synthesis of L-valyl-D-glucose.- 6.3 L-Leucyl-D-Glucose.- 6.4 Syntheses of L-isoleucyl esters of carbohydrates .- 6.5 Synthes¬is of L-phenylalanyl-D-glucose.-6.6 L-Prolyl Esters of Carbohydrates.- 6.7 L-Tryptophanyl esters of carbohydrates.- 6.8 L-Histidyl esters of carbohydrates.-6.9 Spectral characterization of L-alanyl, L-valyl, L-leucyl and L-isoleucyl L-prolyl, L-phenylalanyl, L- tryptophanyl and L-histidyl esters of carbohydrates.- 6.10 Discussion.-Chapter 7 Enzymatic Glycosylation of Alcohols .-7.0 Introduction: .-7.1 n-Octyl-D-glucoside.- 7.2 Synthesis of n-octyl-D-glucoside using -glucosidase.-7.3 Determination of Critical Micellar Concentration (CMC) .- 7.4 Synthesis of n-octyl glycosides .- 7.5 Spectral characterization.- 7.6 Synthesis of n-alkyl glucosides using amyloglucosidase.-7.7 Cetyl and Stearyl glucosides.-7.8 Optimization of n-octyl-D-glucoside synthesis using Response Surface Methodology.-Chapter 8 Glycosylation of Some Selected Phenols and Vitamins.- 8.1.0 PHENOLS.-8.2.0 VITAMINS .-Chapter 9 Glycosylation of Phenols and Vitamins – An Overview .- 9.1 General.- 9.2 n-Alkyl Glycosides.-9.3 Curcuminyl-bis-glycosides.- 9.4 N-Vanillyl-Nonanamide Glycosides.- 9.5 Vanillyl Glycosides.- 9.6 DL-Dopa Glycosides.- 9.7 Dopamine Glycosides.-9.8. Riboflavinyl Glycosides .- 9.9. Retinyl Glycosides.- 9.10 Ergocalciferyl Glycosides.- 9.11 Cholecaciferyl Glycosides.-9.12 -Tocopheryl Glycosides.- Chapter 10 Kinetics of Some Selected Enzyme Catalyzed Reactions in Organic Solvents.- 10.1 Introduction.- 10.2 Methodology.- 10.3 Esterification Kinetics .- 10.4 Glycosylation Kinetics.- 10. 5 Discussion.-Chapter 11 ACE Inhibition and Antioxidant Activities of Enzymatically Synthesized Aminoacyl Esters And Glycosides.- 11.1 ACE Inhibition by Amino Acyl Esters of Carbohydrates.- 11.2. ACE Inhibition of Glycosides.-11.3 Antioxidant activity of Glycosides.
