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| CARRÃO-PANIZZI,MERCEDES CONCÓRDIA; BORDINGNON,JOSÉ RENATO. |
| The enzyme beta-glucosidase hydrolyses the isoflavone glucosides developing aglycones, which are compounds with anticancer effects, that are also related with the astringency observed in soybean flavor. Due to the importance of this enzyme, a study was carried out to determine beta-glucosidase activity in soybean (Glycine max (L.) Merrill) cultivars with different contents of isoflavone glucosides (enzyme substrate). The enzyme activity was determined in 51 soybean cultivars sowed in Londrina (latitude 23ºS), in Paraná State, Brazil, and in the cultivar IAS 5 from soybean production regions of different Brazilian states. Among the cultivars, a range of variability of 176.1 to 96.3 units of enzyme activity (cultivars IAC-2 and Embrapa 2, respectively) was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Environmental effect; Glycine max; Aglycones; Soybean flavor. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2000000500002 |
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| Silva,Mariah Benine Ramos; Leite,Rodrigo Santos; Oliveira,Marcelo Álvares de; Ida,Elza Iouko. |
| Abstract: The objective of this work was to evaluate the effects of the germination conditions of 'BRS 216' soybean (Glycine max) on the length, yield, and isoflavone contents of sprouts. A 23 factorial arrangement was used to evaluate the variables soaking time, irrigation frequency, and germination time. Sprouts that showed better length and yield and higher isoflavone contents were evaluated for their chemical composition and vitamin C content. Soaking and germination time of soybean showed a positive and significant linear effect on sprout length. However, only germination time showed a significant positive linear effect on yield, and a significant negative linear effect on the content of malonylglycosides, aglycones, and total isoflavones. Soybean... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Glycine max; Aglycones; Ascorbic acid; Proximate composition; Soaking. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2020000104000 |
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| 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. |
| 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... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Β-glucosidase soybean; Immobilisation; Chitosan; Aglycones. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500766 |
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| Carrão-Panizzi,Mercedes C.; Goés-Favoni,Silvana Pedroso de; Kikuchi,Akio. |
| Studies were carried out to enhance the development of isoflavone aglycones in soybean. Grains of two soybean cultivars, BR 36 and IAS 5, 115 and 278 mg/100g of total isoflavone, respectively, were treated hydrothermalyl at 45, 60 and 85° C for 5, 30 and 60 minutes. Pre-treatments of grains at 60° C for 60 minutes allowed a considerable increase of the isoflavone aglycones. Non-treated grains of BR 36 and IAS 5 showed 1.2 mg/100g of genistein, after hydrothermal treatments,which increased to 12 and 53 mg/100g, in each variety, respectively. At higher temperature (85 ° C) there was a decrease of the aglycones due to inactivation of beta-glycosidases. Malonyl compounds were also reduced at higher temperatures. In processing functional soybean foods,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Soybean; Isoflavones; Glycosides; Aglycones; Temperature. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200010 |
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