Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/994090
Título: Soybean B-Glucosidase immobilisated on chitosan beads and its applicaation in soy drink increase the Aglycones.
Autoria: GRADE, L. C.
MOREIRA, A. A.
VAREA, G. da S.
MANDARINO, J. M. G.
SILVA, J. B. da
IDA, E. I.
RIBEIRO, M. L. L.
Afiliação: LUCIANA CARVALHO GRADE, UEL; AMANDA ALEIXO MOREIRA, UEL; GENI DA SILVA VAREA, UEL; JOSÉ MARCOS GONTIJO MANDARINO, CNPSO; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL; MARA LÚCIA LUIZ RIBEIRO, UEL.
Ano de publicação: 2014
Referência: Brazilian Archives of Biology and Technology, Curitiba, v. 57, n. 5, p. 766-773, Sept./Oct. 2014.
Conteúdo: 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) 2 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.
Thesagro: Soja
NAL Thesaurus: Soybeans
ISSN: 1516-8913
Digital Object Identifier: http://dx.doi.org/10.1590/S1516-8913201402331
Tipo do material: Artigo de periódico
Acesso: openAccess
Aparece nas coleções:Artigo em periódico indexado (CNPSO)

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
SoybeanGlucosidaseimmobilisatedonvhitosanbeads.pdf175,02 kBAdobe PDFThumbnail
Visualizar/Abrir

FacebookTwitterDeliciousLinkedInGoogle BookmarksMySpace