Dep. Bioquímica e Biologia Molecular, BIOAGRO, Universidade Federal de Viçosa, Viçosa, MG 36.570-000, Brazil.
Food Chem. 2014 Mar 1;146:429-36. doi: 10.1016/j.foodchem.2013.09.099. Epub 2013 Sep 25.
An intracellular β-glucosidase from Debaryomyceshansenii UFV-1 was produced in an YP medium with cellobiose as the carbon source. This enzyme was purified, characterised and presented a Mr of 65.15kDa. Yeast cells containing the intracellular β-glucosidase were immobilised in calcium alginate. The free β-glucosidase and immobilised cells containing the enzyme presented optima values of pH and temperature of 6.0 and 45°C and 5.5 and 50°C, respectively. The free enzyme maintained 62% and 47% of its original activity after 90days at 4°C and after 15days at room temperature, respectively. The immobilisation process resulted in higher enzyme thermostability at 45 and 50°C. Soy molasses treatment with the free enzyme and the immobilised cells containing β-glucosidase, for 2h at 40°C, promoted efficient hydrolysis of isoflavone glicosides to their aglycon forms. The results suggest that this enzyme could be used in the food industry, in the free or immobilised forms, for a safe and efficient process to hydrolyse isoflavone glycosides in soy molasses.
一株汉逊德巴利酵母（Debaryomyces hansenii）UFV-1 的胞内β-葡萄糖苷酶在以纤维二糖为碳源的 YP 培养基中被生产出来。该酶被纯化、表征，其相对分子质量为 65.15kDa。含有胞内β-葡萄糖苷酶的酵母细胞被包埋在海藻酸钙中。游离β-葡萄糖苷酶和含有该酶的固定化细胞的最适 pH 值和温度分别为 6.0 和 45°C 以及 5.5 和 50°C。游离酶在 4°C 下保持 62%和在室温下保持 47%的原始活性，分别在 90 天和 15 天后。固定化过程使酶在 45°C 和 50°C 时具有更高的热稳定性。游离酶和含有β-葡萄糖苷酶的固定化细胞对大豆糖蜜处理 2h 在 40°C 下，促进了异黄酮糖苷高效水解为其苷元形式。结果表明，该酶可以在食品工业中以游离或固定化形式使用，用于安全、高效地水解大豆糖蜜中的异黄酮糖苷。
