Data/hora: 16/06/2024 10:04:26

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