Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/932726
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dc.contributor.authorMOREIRA, A. A.pt_BR
dc.contributor.authorSANTOS, R. F.pt_BR
dc.contributor.authorMANDARINO, J. M. G.pt_BR
dc.contributor.authorVARÉA, G. S.pt_BR
dc.contributor.authorIDA, E. I.pt_BR
dc.contributor.authorRIBEIRO, M. L. L.pt_BR
dc.date.accessioned2012-08-31T11:11:11Zpt_BR
dc.date.available2012-08-31T11:11:11Zpt_BR
dc.date.created2012-08-31pt_BR
dc.date.issued2012pt_BR
dc.identifier.citationIn: WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY, 16.; LATIN AMERICAN SEMINAR OF FOOD SCIENCE AND TECHNOLOGY, 17., 2012, Foz do Iguaçu. Addressing global food security and wellness through food science and technology: [proceedings]. Foz do Iguaçu: IUFoST, 2012. 1 CD-ROM.pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/932726pt_BR
dc.descriptionThe B-glucosidase hydrolyze isoflavone glucosides releasing aglycones. Its application in the food industry is relevant to the production of soybean foods with higher levels of isoflavone aglycones, with benefits for human health. The objective of this study was to apply endogenous B-glucosidase of soybean in whole soybean flour (WSF) and evaluate the conversion of isoflavone glucosides to aglycones. The B-glucosidase was fractionated by 40-85% ammonium sulfate saturation, concentrated by ultrafiltration (MWCO 100 kDa) and was applied in WSF thermally treated under different conditions. WSF without heat treatment and without application of enzyme was used as control (WSFC). Thermal pretreatment was performed in WSFC for 1h at 100°C (WSF100) or autoclaved for 30min at 121°C (WSF121). In these treatments were added 10U or 50U of B-glucosidase and incubated at 30°C for 2 or 6h. The aglycones content was determined by HPLC and the results were expressed as μg g-1 of samples. Thermal pretreatment increased the aglycone content of WSF100 and WSF121 in 2.6 and 2.8 times, respectively, relative to WSFC. The application of 50U of -glucosidase for 6h at 30°C in and CSF100 and CSF121 increased aglycones content of 7.1 and 8.5 times, respectively, relative to WSFC. The -glucosidase was efficient in the conversion of isoflavone glucosides to aglycones in all treatments compared with the control.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectIsoflavonapt_BR
dc.titleConversion of isoflavone glucosides to aglycones in whole soybean flour thermally treated and with endogenous B-glucosidase of soybean.pt_BR
dc.typeResumo em anais e proceedingspt_BR
dc.date.updated2017-08-02T11:11:11Zpt_BR
dc.subject.thesagroSojapt_BR
dc.subject.thesagroTecnologia de alimentopt_BR
dc.subject.nalthesaurusIsoflavonespt_BR
dc.subject.nalthesaurusSoybeanspt_BR
dc.subject.nalthesaurusFood technologypt_BR
riaa.ainfo.id932726pt_BR
riaa.ainfo.lastupdate2017-08-02pt_BR
dc.contributor.institutionAMANDA A. MOREIRA, UEL; RAFAEL F. SANTOS, UEL; JOSE MARCOS GONTIJO MANDARINO, CNPSO; GENI S. VARÉA, UEL - Professora; ELZA I. IDA, UEL; MARA L. L. RIBEIRO, UEL.pt_BR
Aparece nas coleções:Resumo em anais de congresso (CNPSO)

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