FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (8): 290-293.

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Study on Screen of Soybean Isoflavone β-Glucosidase-producing Strain and Its Enzymatic Properties

 QI  Bin, LIU  Xian-Jin   

  1. 1.Food Safety Research and Service Center, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China; 2.Department of Biotechnology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
  • Online:2007-08-15 Published:2011-10-24

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Abstract: The MT-0204, a novel strain for producing β-glucosidase, was isolated from natural soy sauce koji in this study. By determination of physiological and biochemical characteristics and comparison of its ITS rDNA gene sequence, it was identified as Aspergillus niger, and named Aspergillus niger MT-0204. Some characteristics of purified β-glucosidase were also studied. The optimum pH value is between 5.0 and 5.5. The enzyme is sensitive to heat, and the optimum temperature is 45 ℃. The enzyme activity can be activated by K+, Ca2+, Fe2+, Mg2+ and Mn2+, while strongly inhibited by Ag+ and Hg+. The Km and Vmax are 22.47 mmol/L and 5.2 mmol/min·mg respectively.

Key words: soybean isoflavones； Aspergillus niger MT-0204； &beta, -glucosidase； enzymatic properties；