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https://locus.ufv.br//handle/123456789/12419
Tipo: | Artigo |
Título: | Hydrolysis of soybean isoflavones by Debaryomyces hansenii UFV-1 immobilised cells and free β-glucosidase |
Autor(es): | Maitan-Alfenas, Gabriela P. Lage, Lorena G. de A. Almeida, Maíra N. de Visser, Evan M. Rezende, Sebastião T. de Guimarães, Valéria M. |
Abstract: | An intracellular β-glucosidase from Debaryomyces hansenii UFV-1 was produced in an YP medium with cellobiose as the carbon source. This enzyme was purified, characterised and presented a Mr of 65.15 kDa. Yeast cells containing the intracellular β-glucosidase were immobilised in calcium alginate. The free β-glucosidase and immobilised cells containing the enzyme presented optima values of pH and temperature of 6.0 and 45 °C and 5.5 and 50 °C, respectively. The free enzyme maintained 62% and 47% of its original activity after 90 days at 4 °C and after 15 days at room temperature, respectively. The immobilisation process resulted in higher enzyme thermostability at 45 and 50 °C. Soy molasses treatment with the free enzyme and the immobilised cells containing β-glucosidase, for 2 h at 40 °C, promoted efficient hydrolysis of isoflavone glicosides to their aglycon forms. The results suggest that this enzyme could be used in the food industry, in the free or immobilised forms, for a safe and efficient process to hydrolyse isoflavone glycosides in soy molasses. |
Palavras-chave: | Debaryomyces hansenii UFV-1 β-Glucosidase Immobilisation Isoflavones Soy molasses |
Editor: | Food Chemistry |
Tipo de Acesso: | Open Access |
URI: | https://doi.org/10.1016/j.foodchem.2013.09.099 http://www.locus.ufv.br/handle/123456789/12419 |
Data do documento: | 1-Mar-2014 |
Aparece nas coleções: | Artigos |
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1-s2.0-S0308814613013642-main.pdf | texto completo | 600,31 kB | Adobe PDF | Visualizar/Abrir |
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