Hydrolysis of isoflavone in black soy milk using cellulose bead as enzyme immobilizer

详细信息    查看全文

• 作者：Kuan-I Chen^a ; Yijun Yao^a ; Hong-Jhang Chen^a ; Yi-Chen Lo^a ; Roch-Chui Yu^a ; Kuan-Chen Cheng^a ; ^b ; ^{kccheng@ntu.edu.tw" class="auth_mail" title="E-mail the corresponding author}
• 关键词：black soy milk ; cellulose bead ; enzyme immobilization ; isoflavone deglycosylation ; sol&ndash ; gel ; β-glucosidase
• 刊名：Journal of Food and Drug Analysis
• 出版年：2016
• 出版时间：October 2016
• 年：2016
• 卷：24
• 期：4
• 页码：788-795
• 全文大小：975 K

文摘

The establishment of a catalytic system to enrich isoflavone aglycones in black soybean milk was investigated in this study. Beta-glucosidase, which was covalently immobilized onto cellulose beads, exhibited a significant efficiency for the conversion of 4-nitrophenyl β-d-glucuronide to p-nitrophenol over the sol–gel method. The Michaelis constant (K_m) of the cellulose bead enzymatic system was determined to be 1.50 ± 0.10 mM. Operational reusability of the cellulose bead enzymatic system was justified for more than 10 batch reactions in black soy milk. Moreover, the storage stability verification indicated that the cellulose bead catalytic system was able to sustain its highest catalytic activity for 10 days. High-performance liquid chromatography results demonstrated that this enzymatic system required only 30 minutes to achieve complete isoflavone deglycosylation, and the aglycone content in the total isoflavones in black soy milk was enriched by 67% within 30 minutes by the cellulose bead enzymatic system.