Immobilization of β-Glucosidase onto Cellulose Particles for Application in Hydrolysis of Soybean Isoflavones

doi:10.7506/spkx1002-6630-201724028

Abstract

Abstract: This study was conducted to evaluate the feasibility of conversion of isoflavones in soymilk using cellulose-immobilized β-glucosidase. β-glucosidase was immobilized onto cellulose particles with a loading capacity of over 40 mg of enzyme/40 cm3 carrier. The immobilized enzyme exhibited a significant efficiency for the conversion of 4-nitrophenyl-β-D-glucuronide (p-NPG) to p-nitrophenol. The optimal temperature for the enzyme was 50 ℃ and the Michaelis constant (Km) value was determined to be (1.38 ± 0.20) mmol/L. All isoflavones in black soymilk were completely converted to deglycosylated derivatives within 30 min using 40 cm3 of the immobilized enzyme as analyzed by high-performance liquid chromatography (HPLC). Experimental evaluation of the stability showed that immobilized β-glucosidase retained 60% of its original activity after 15 times repeated use and after 15 days of storage.

Key words: β-glucosidase, immobilization, cellulose particles, black soymilk, isoflavone deglycosylation

CLC Number:

Q814.2

YAO Yijun, WANG Lifeng, JU Xingrong. Immobilization of β-Glucosidase onto Cellulose Particles for Application in Hydrolysis of Soybean Isoflavones[J]. FOOD SCIENCE, 2017, 38(24): 177-182.

[1]	YU Dianyu, CHEN Shuman, WANG Tong, LI Dan, ZHANG Xue, WU Nan, TANG Honglin, QIN Lanxia, YAO Kai. Improved Stability of Rice Bran with Composite Membrane Immobilized Enzyme [J]. FOOD SCIENCE, 2020, 41(6): 139-145.
[2]	DENG Lingli, ZHANG Hui. Electrospinning: Application in Food Industry [J]. FOOD SCIENCE, 2020, 41(13): 283-290.
[3]	ZHANG Huixia, WANG Rufu, LI Jianbo, WANG Zhengzheng, ZHANG Qian. Preparation of Esterifying Enzyme Immobilized onto Sodium Alginate-Microporous Starch and Its Effect on Accelerating Aging of New Vinegar [J]. FOOD SCIENCE, 2020, 41(10): 159-165.
[4]	ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu. ZHANG Xin, CHEN Shuman, WU Nan, WANG Tong, PEI Xingwu, JIANG Lianzhou, HAN Cuiping, YU Dianyu [J]. FOOD SCIENCE, 2019, 40(20): 192-199.
[5]	BAO Sai, CAO Lili, PANG Min, PAN Lijun, HOU Zhigang, SHUI Longlong, LI Jinhong, JIANG Shaotong. Immobilization of Phospholipase A1 into Epoxy-Modified Magnetic Microspheres [J]. FOOD SCIENCE, 2019, 40(2): 25-31.
[6]	FAN Wei, GAO Xiaoyue, LI Henan, GUO Wenping, CHEN Shumin, SUN Yong, LI Yingying. Development and Application of Kit for High-Throughput Detection of Antibiotic Residues [J]. FOOD SCIENCE, 2019, 40(14): 333-338.
[7]	ZHANG Lingmin, WANG Bin, PAN Li. Secretory Expression of Candida antarctica Lipase B in Aspergillus niger and Its Application in Diatomite Immobilization [J]. FOOD SCIENCE, 2019, 40(14): 107-114.
[8]	LI Jinhong, CAO Lili, PANG Min, PAN Lijun, HOU Zhigang, SHUI Longlong, BAO Sai, JIANG Shaotong. Immobilization of Phospholipase A1 on Amino-Modified Fe3O4-SiO2 [J]. FOOD SCIENCE, 2019, 40(10): 84-91.
[9]	SHUI Longlong, CAO Lili, PANG Min, PAN Lijun, BAO Sai, LI Jinhong, JIANG Shaotong. Optimization of Process Parameters for Immobilization of Phospholipase A1 onto Macroporous Resin and Its Application for Degumming Rapeseed Oil [J]. FOOD SCIENCE, 2018, 39(4): 241-247.
[10]	TANG Leli, WANG Xiaomeng, WU Xiuling, HUANG Qing, LI He. Screening, Cloning and Characterization of a Novel β-Glucosidase from Soil Metagenomic Library [J]. FOOD SCIENCE, 2018, 39(4): 118-124.
[11]	HAN Chunran, ZHANG Jiacheng, WANG Xin, NA Zhiguo, DAI Chuanrong, WANG Jianing, XIE Jingnan. Tannase Immobilization and Its Effect on Reducing Oral Staining of Lonicera edulis Turcz Juice [J]. FOOD SCIENCE, 2018, 39(16): 118-125.
[12]	SU Min PIAO Chunhong, Deok Chun Yang, CHU Qi WANG Yuhua WANG Shang CHEN Yue HU Yang HUO Yue. Screening and Identification of β-Glucosidase-Producing Yeast and Its Application in the Bioconversion of Ginsenoside Rg3 [J]. FOOD SCIENCE, 2018, 39(14): 172-178.
[13]	YAN Qing, ZHU Fengmei, PENG Lisha, WANG Xiang, ZHANG Yongxiang, LI Jun. Prediction of Active Site and Thermostability-Associated Structure of β-Glucosidase from Aspergillus niger [J]. FOOD SCIENCE, 2017, 38(6): 81-87.
[14]	LIU Tingting, QIAO Lixin, PANG Guangchang. Development of Biosensor Based on Immobilized Rat Small Intestine Tissues for Detecting Resveratrol [J]. FOOD SCIENCE, 2016, 37(3): 114-119.
[15]	WEI Lihui, PANG Guangchang. Preparation of Biosensor Based on Immobilized Rat Small Intestine Tissues for Detecting Ginsenoside through [J]. FOOD SCIENCE, 2016, 37(23): 242-247.

Immobilization of β-Glucosidase onto Cellulose Particles for Application in Hydrolysis of Soybean Isoflavones

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments