Data/hora: 06/06/2024 03:27:36

Provedor de dados: | 52
País: | Brazil
Título: | Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones
Autores: | Grade,Luciana Carvalho; Moreira,Amanda Aleixo; Varea,Geni da Silva; Mandarino,José Marcos Gontijo; Silva,Josemeyre Bonifácio da; Ida,Elza Iouko; Ribeiro,Mara Lúcia Luiz.
Data: | 2014-10-01
Ano: | 2014
Palavras-chave: | Β-glucosidase soybean; Immobilisation; Chitosan; Aglycones.
Resumo: | 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.
Tipo: | Info:eu-repo/semantics/article
Idioma: | Inglês
Identificador: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500766
Editor: | Instituto de Tecnologia do Paraná - Tecpar
Relação: | 10.1590/S1516-8913201402331
Formato: | text/html
Fonte: | Brazilian Archives of Biology and Technology  v.57 n.5 2014
Fonte: | info:eu-repo/semantics/openAccess