Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/994090
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dc.contributor.authorGRADE, L. C.pt_BR
dc.contributor.authorMOREIRA, A. A.pt_BR
dc.contributor.authorVAREA, G. da S.pt_BR
dc.contributor.authorMANDARINO, J. M. G.pt_BR
dc.contributor.authorSILVA, J. B. dapt_BR
dc.contributor.authorIDA, E. I.pt_BR
dc.contributor.authorRIBEIRO, M. L. L.pt_BR
dc.date.accessioned2014-09-17T07:37:21Z-
dc.date.available2014-09-17T07:37:21Z-
dc.date.created2014-09-03pt_BR
dc.date.issued2014pt_BR
dc.identifier.citationBrazilian Archives of Biology and Technology, Curitiba, v. 57, n. 5, p. 766-773, Sept./Oct. 2014.pt_BR
dc.identifier.issn1516-8913pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/994090pt_BR
dc.descriptionThe 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.pt_BR
dc.language.isoengpt_BR
dc.rightsopenAccesspt_BR
dc.titleSoybean B-Glucosidase immobilisated on chitosan beads and its applicaation in soy drink increase the Aglycones.pt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2014-09-17T07:37:21Zpt_BR
dc.subject.thesagroSojapt_BR
dc.subject.nalthesaurusSoybeanseng
riaa.ainfo.id994090pt_BR
riaa.ainfo.lastupdate2014-09-16pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/S1516-8913201402331pt_BR
dc.contributor.institutionLUCIANA 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.pt_BR
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