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| Registros recuperados : 1 | |
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Registro Completo
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Biblioteca(s): |
Embrapa Soja. |
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Data corrente: |
03/09/2014 |
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Data da última atualização: |
07/04/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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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. |
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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. |
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Título: |
Soybean B-Glucosidase immobilisated on chitosan beads and its applicaation in soy drink increase the Aglycones. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Brazilian Archives of Biology and Technology, Curitiba, v. 57, n. 5, p. 766-773, Sept./Oct. 2014. |
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ISSN: |
1516-8913 |
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DOI: |
http://dx.doi.org/10.1590/S1516-8913201402331 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to investigate the immobilisation efficiency of soybean β-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 β-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. |
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Thesagro: |
Soja. |
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Thesaurus NAL: |
Soybeans. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/107678/1/Soybean-Glucosidase-immobilisated-on-vhitosan-beads.pdf
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Marc: |
LEADER 01654naa a2200241 a 4500
001 1994090
005 2022-04-07
008 2014 bl uuuu u00u1 u #d
022 $a1516-8913
024 7 $ahttp://dx.doi.org/10.1590/S1516-8913201402331$2DOI
100 1 $aGRADE, L. C.
245 $aSoybean B-Glucosidase immobilisated on chitosan beads and its applicaation in soy drink increase the Aglycones.$h[electronic resource]
260 $c2014
520 $aThe objective of this study was to investigate the immobilisation efficiency of soybean β-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 β-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.
650 $aSoybeans
650 $aSoja
700 1 $aMOREIRA, A. A.
700 1 $aVAREA, G. da S.
700 1 $aMANDARINO, J. M. G.
700 1 $aSILVA, J. B. da
700 1 $aIDA, E. I.
700 1 $aRIBEIRO, M. L. L.
773 $tBrazilian Archives of Biology and Technology, Curitiba$gv. 57, n. 5, p. 766-773, Sept./Oct. 2014.
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Registro original: |
Embrapa Soja (CNPSO) |
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