Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones
Título del documento: Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones
Revista: Brazilian archives of biology and technology
Base de datos: PERIÓDICA
Número de sistema: 000388248
ISSN: 1516-8913
Autores: 1
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Instituciones: 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
Año:
Periodo: Sep-Oct
Volumen: 57
Número: 5
Paginación: 766-773
País: Brasil
Idioma: Inglés
Tipo de documento: Nota breve o noticia
Enfoque: Experimental
Resumen en inglés 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
Disciplinas: Química
Palabras clave: Química de alimentos,
Inmovilización enzimática,
Beta-glucosidasa,
Quitosana,
Agliconas,
Soya
Keyword: Chemistry,
Food chemistry,
Enzyme immobilization,
Beta-glycosidase,
Chitosan,
Aglycones,
Soybean
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