Data/hora: 21/05/2024 19:10:51

Biblioteca(s): 	Embrapa Soja.	
Data corrente: 	03/09/2014	
Data da última atualização: 	07/04/2022	
Autoria: 	GRADE, L. C.; MOREIRA, A. A.; VAREA, G. da S.; MANDARINO, J. M. G.; SILVA, J. B. da; IDA, E. I.; RIBEIRO, M. L. L.	
Afiliação: 	LUCIANA CARVALHO GRADE, UEL; AMANDA ALEIXO MOREIRA, UEL; GENI DA SILVA VAREA, UEL; JOSÉ MARCOS GONTIJO MANDARINO, CNPSO; JOSEMEYRE BONIFÁCIO DA SILVA, UEL; ELZA IOUKO IDA, UEL; MARA LÚCIA LUIZ RIBEIRO, UEL.	
Título: 	Soybean B-Glucosidase immobilisated on chitosan beads and its applicaation in soy drink increase the Aglycones.	
Ano de publicação: 	2014	
Fonte/Imprenta: 	Brazilian Archives of Biology and Technology, Curitiba, v. 57, n. 5, p. 766-773, Sept./Oct. 2014.	
ISSN: 	1516-8913	
DOI: 	http://dx.doi.org/10.1590/S1516-8913201402331	
Idioma: 	Inglês	
Conteúdo: 	The objective of this study was to investigate the immobilisation efficiency of soybean &#946;-glucosidase (181.6 U/mL; 23.8 mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 2 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8 h incubation time (6 h with agitation and 2 h without agitation) at 37ºC. The highest immobilisation efficiency (%) of soybean &#946;-glucosidase on chitosan beads obtained was 37.74 U/mL and 18.84 mg protein/4 chitosan beads at pH 7.5 and 20 h coupling time of enzyme-matrix (7 h with agitation and 13 h without agitation) at 4ºC. The immobilised enzyme incubated at 50ºC, pH 5.5 resulted in 24% increase in the aglycones content in commercial soy drink after 60 min.	
Thesagro: 	Soja.	
Thesaurus Nal: 	Soybeans.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
URL: 	http://ainfo.cnptia.embrapa.br/digital/bitstream/item/107678/1/Soybean-Glucosidase-immobilisated-on-vhitosan-beads.pdf	
Registro original: 	Embrapa Soja (CNPSO)	
Exemplares: 	CNPSO - (35359-1) - UPC - AP - DD -  -  -  - DIS