Title:	Soybean B-Glucosidase immobilisated on chitosan beads and its applicaation in soy drink increase the Aglycones.
Authors:	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.
Affiliation:	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.
Date Issued:	2014
Citation:	Brazilian Archives of Biology and Technology, Curitiba, v. 57, n. 5, p. 766-773, Sept./Oct. 2014.
Description:	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
DOI:	http://dx.doi.org/10.1590/S1516-8913201402331
Type of Material:	Artigo de periódico
Access:	openAccess
Appears in Collections:	Artigo em periódico indexado (CNPSO)