Hydrolysis of Glycosides
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The glycosidic bond might be degraded by chemical and/or enzymatic agents. Comparative studies revealed that chemical hydrolysis is nonspecific and on the other hand the enzymatic is regiospecific and stereospecific. The glycosides are chemically susceptible to acid conditions and only in some cases to basic conditions. In general the acid sensitivity is attributed to the sugar moiety and the basic non-stability to the aglycon nature.
KeywordsGauche Disease Sugar Moiety Phenolic Glycoside Anomeric Carbon Potassium Hydroxide Solution
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