Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

被引：72
作者：
Handa, C. L. [1 ]
Couto, U. R. [1 ]
Vicensoti, A. H. [1 ]
Georgetti, S. R. [2 ]
Ida, E. I. [1 ]
机构：
[1] Univ Estadual Londrina, Dept Ciencia & Tecnol Alimentos, BR-86057970 Londrina, Parana, Brazil
[2] Univ Estadual Londrina, Dept Ciencias Farmaceut, BR-86057970 Londrina, Parana, Brazil
来源：
FOOD CHEMISTRY | 2014年 / 152卷
关键词：
Soybean flour; Solid state fermentation; beta-Glucosidase; Isoflavones; ASPERGILLUS-ORYZAE; ISOFLAVONE GLYCOSIDES; GALACTOSIDASE; SPECIFICITY; EXTRACTION;
D O I：
10.1016/j.foodchem.2013.11.101
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The solid state fermentation (SSF) parameters of defatted soybean flour (DSF) with Aspergillus oryzae IOC 3999/1998 or Monascus purpureus NRRL 1992 was evaluated using a rotational central composite experimental design to optimise the production of B-glucosidase and convert glycosidic isoflavones in aglycones. Variables investigated were initial pH of DSF, volume of water added to 10 g of DSF and incubation temperature. beta-Glucosidase activity was measured using the synthetic substrate, p-nitrophenyl-beta-(D)-glucoside. The content of isoflavones was determinate by ultra performance liquid chromatography. The highest production of beta-glucosidase for both strains occurred when adding 10 mL of water to the DSF, incubating at 30 degrees C and using 6.0 as the initial DSF pH. A. oryzae IOC 3999/1998 expressed beta-glucosidase activity at 10.7 times higher than M purpureus NRRL 1992. The DSF fermentation was more efficient in converting isoflavones with M. purpureus NRRL 1992. (c) 2013 Elsevier Ltd. All rights reserved.
引用
收藏
页码：56 / 65
页数：10
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