| Journal: | Brazilian archives of biology and technology |
| Database: | PERIÓDICA |
| System number: | 000388248 |
| ISSN: | 1516-8913 |
| Authors: | Grade, Luciana Carvalho1 Moreira, Amanda Aleixo1 Varea, Geni da Silva1 Mandarino, Jose Marcos Gontijo3 Silva, Josemeyre Bonifacio da2 Ida, Elza Iouko2 Ribeiro, Mara Lucia Luiz1 |
| Institutions: | 1Universidade Estadual de Londrina, Departamento de Bioquimica e Biotecnologia, Londrina, Parana. Brasil 2Universidade Estadual de Londrina, Departamento de Ciencia e Tecnologia de Alimentos, Londrina, Parana. Brasil 3Empresa Brasileira de Pesquisa Agropecuaria, Soja, Londrina, Parana. Brasil |
| Year: | 2014 |
| Season: | Sep-Oct |
| Volumen: | 57 |
| Number: | 5 |
| Pages: | 766-773 |
| Country: | Brasil |
| Language: | Inglés |
| Document type: | Nota breve o noticia |
| Approach: | Experimental |
| English abstract | The objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8 h incubation time (6 h with agitation and 2 h without agitation) at 37ºC. The highest immobilisation efficiency (%) of soybean β-glucosidase on chitosan beads obtained was 37.74 U/mL and 18.84 mg protein/4 chitosan beads at pH 7.5 and 20 h coupling time of enzyme-matrix (7 h with agitation and 13 h without agitation) at 4ºC. The immobilised enzyme incubated at 50ºC, pH 5.5 resulted in 24% increase in the aglycones content in commercial soy drink after 60 min |
| Disciplines: | Química |
| Keyword: | Química de alimentos, Inmovilización enzimática, Beta-glucosidasa, Quitosana, Agliconas, Soya |
| Keyword: | Chemistry, Food chemistry, Enzyme immobilization, Beta-glycosidase, Chitosan, Aglycones, Soybean |
| Full text: | Texto completo (Ver HTML) |
