Hydrolysis of soybean isoflavone glycosides by a thermostable β

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• 作者：Shaoqing Yang ; Lijun Wang ; Qiaojuan Yan ; Zhengqiang Jiang ; Lite Li
• 关键词：Deglycosylation ; β ; -Glucosidase ; Hydrolysis ; Paecilomyces thermophila ; Soybean isoflavone glycosides ; Thermostable
• 刊名：Food Chemistry
• 出版年：2009
• 出版时间：15 August 2009
• 年：2009
• 卷：115
• 期：4
• 页码：1247-1252
• 全文大小：251 K

文摘

The β-glucosidase from Paecilomyces thermophila J18 was found to be capable of hydrolysing daidzin and genistin in a previous study. This report further evaluated the thermostability and hydrolysis of soybean isoflavone glycosides. The enzyme was found to be very stable at 50 °C, and retained more than 95 % of its initial activity after 8 h at 50 °C. It converted isoflavone glycosides, in soybean flour extract and soybean embryo extract, to their aglycones, resulting in more than 93 % of hydrolysis of three isoflavone glycosides (namely, daidzin, genistin and glycitin) after 4 h of incubation. Also, addition of the β-glucosidase greatly increased the contents of isoflavone aglycones in the suspended soybean flour and soymilk. The results indicate that the thermostable β-glucosidase may be used to increase the isoflavone aglycones in soy products. This is the first report on the potential application of fungal β-glucosidases for converting isoflavone glycosides to their aglycones in soy products.