| Registro completo |
| Provedor de dados: |
BABT
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| País: |
Brazil
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| Título: |
Soybean β-Glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones
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| 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
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| Data: |
2014-10-01
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| Ano: |
2014
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| Palavras-chave: |
Β-glucosidase soybean
Immobilisation
Chitosan
Aglycones
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| 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.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500766
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| Editor: |
Instituto de Tecnologia do Paraná - Tecpar
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| Relação: |
10.1590/S1516-8913201402331
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| Formato: |
text/html
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| Fonte: |
Brazilian Archives of Biology and Technology v.57 n.5 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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