Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones

Brazilian Archives of Biology and Technology

Luciana Carvalho Grade¹  Amanda Aleixo Moreira¹  Geni Da Silva Varea¹  José Marcos Gontijo Mandarino¹  Josemeyre Bonifácio Da Silva¹  Elza Iouko Ida¹  Mara Lúcia Luiz Ribeiro¹ 

关键词: β-glucosidase soybean;    immobilisation;    chitosan;    aglycones;   

DOI  :  10.1590/S1516-8913201402331

来源: SciELO

【 摘 要 】

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.

【 授权许可】

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