Effect of pulsed electric field on soybean isoflavone glycosides hydrolysis by β-glucosidase: Investigation on enzyme characteristics and assisted reaction

被引：15
作者：
Lu, Chengwen [1 ]
Li, Fangyu [1 ]
Yan, Xiaoxia [1 ]
Mao, Shuo [1 ]
Zhang, Tiehua [1 ]
机构：
[1] Jilin Univ, Coll Food Sci & Engn, Changchun 130062, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 378卷
基金：
中国国家自然科学基金;
关键词：
Pulsed electric field; beta-glucosidase; Soybean isoflavone aglycones; Enzymatic activity; Optimization; SOY ISOFLAVONE; KINETICS; ULTRASOUND; AGLYCONES; PROTEIN; FERMENTATION; INACTIVATION; ENZYMOLYSIS; EXTRACTION; EXPRESSION;
D O I：
10.1016/j.foodchem.2021.132032
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
This work aimed to investigate how pulsed electric field (PEF) technology as an alternative to enhance the enzymatic hydrolysis of soybean isoflavone glycosides (SIG). To achieve it, the effect of PEF treatment on the activity, kinetics, thermodynamics and structure of beta-glucosidase (beta-GLU) were evaluated. The parameters for PEF-assisted hydrolysis of soybean isoflavone glycosides were optimized by response surface methodology. The results showed that PEF treatment increased the relative activity and catalytic efficiency of beta-GLU with moderate electric field intensity. Furthermore, PEF treatment induced the secondary and tertiary structural change of beta-GLU, the a-helix content increased by 4.23% and the beta-fold content decreased by 3.70%. The optimum conditions for PEF treatment were established as the highest yield of isoflavone aglycones achieved 94.58%. Therefore, these results indicated that PEF treatment could be used as an efficient process to improve the beta-GLU properties, converting soybean isoflavone glycoside to their aglycones form.
引用
收藏
页数：8
相关论文
共 38 条
  • [1] Effect of pulsed electric field treatment on enzymatic hydrolysis of proteins of Scenedesmus almeriensis
    Akaberi, Sahar
    Gusbeth, Christian
    Silve, Aude
    Senthilnathan, Divya Senthil
    Navarro-Lopez, Elvira
    Molina-Grima, Emilio
    Muller, Georg
    Frey, Wolfgang
    [J]. ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, 2019, 43
  • [2] Enrichment of two isoflavone aglycones in black soymilk by using spent coffee grounds as an immobiliser for β-glucosidase
    Chen, Kuan-I
    Lo, Yi-Chen
    Liu, Chia-Wei
    Yu, Roch-Chui
    Chou, Cheng-Chun
    Cheng, Kuan-Chen
    [J]. FOOD CHEMISTRY, 2013, 139 (1-4) : 79 - 85
  • [3] Soyfoods and soybean products: from traditional use to modern applications
    Chen, Kuan-I
    Erh, Mei-Hui
    Su, Nan-Wei
    Liu, Wen-Hsiung
    Chou, Cheng-Chun
    Cheng, Kuan-Chen
    [J]. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY, 2012, 96 (01) : 9 - 22
  • [4] Conversion of isoflavone glucosides to aglycones in soymilk by fermentation with lactic acid bacteria
    Chun, Jiyeon
    Kim, Gyoung Min
    Lee, Kang Wook
    Choi, In Duck
    Kwon, Gun-Hee
    Park, Jae-Young
    Jeong, Seon-Ju
    Kim, Jeong-Sang
    Kim, Jeong Hwan
    [J]. JOURNAL OF FOOD SCIENCE, 2007, 72 (02) : M39 - M44
  • [5] Genistein appears to prevent early postmenopausal bone loss as effectively as hormone replacement therapy
    Cotter, A
    Cashman, KD
    [J]. NUTRITION REVIEWS, 2003, 61 (10) : 346 - 351
  • [6] Improvement of pectinase, xylanase and cellulase activities by ultrasound: Effects on enzymes and substrates, kinetics and thermodynamic parameters
    Dalagnol, Luiza M. G.
    Silveira, Vitoria C. C.
    da Silva, Halisson Baron
    Manfroi, Vitor
    Rodrigues, Rafael C.
    [J]. PROCESS BIOCHEMISTRY, 2017, 61 : 80 - 87
  • [7] Optimisation of soybean hydrothermal treatment for the conversion of β-glucoside isoflavones to aglycones
    de Lima, Fernando Sanches
    Ida, Elza Iouko
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2014, 56 (02) : 232 - 239
  • [8] Ougan juice debittering using ultrasound-aided enzymatic hydrolysis: Impacts on aroma and taste
    Gao, Xianli
    Feng, Tuo
    Liu, Ermeng
    Shan, Pei
    Zhang, Zhankai
    Liao, Lan
    Ma, Haile
    [J]. FOOD CHEMISTRY, 2021, 345
  • [9] Usual dietary isoflavone intake is associated with cardiovascular disease risk factors in postmenopausal women
    Goodman-Gruen, D
    Kritz-Silverstein, D
    [J]. JOURNAL OF NUTRITION, 2001, 131 (04) : 1202 - 1206
  • [10] Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones
    Handa, C. L.
    Couto, U. R.
    Vicensoti, A. H.
    Georgetti, S. R.
    Ida, E. I.
    [J]. FOOD CHEMISTRY, 2014, 152 : 56 - 65
1234