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

页码：56 / 65

页数：10

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