01654naa a2200241 a 450000100080000000500110000800800410001902200140006002400550007410000170012924501390014626000090028552008740029465000130116865000090118170000190119070000200120970000240122970000200125370000150127370000220128877301020131019940902022-04-07       2014    bl uuuu     u00u1 u    #d  a1516-89137 ahttp://dx.doi.org/10.1590/S1516-89132014023312DOI1 aGRADE, L. C.  aSoybean B-Glucosidase immobilisated on chitosan beads and its applicaation in soy drink increase the Aglycones.h[electronic resource]  c2014  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.  aSoybeans  aSoja1 aMOREIRA, A. A.1 aVAREA, G. da S.1 aMANDARINO, J. M. G.1 aSILVA, J. B. da1 aIDA, E. I.1 aRIBEIRO, M. L. L.  tBrazilian Archives of Biology and Technology, Curitibagv. 57, n. 5, p. 766-773, Sept./Oct. 2014.