Hydrolysis of isoflavone glycosides in soymilk by B-galactosidase and B-glucosidase

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Pham, Thuy Thi and Shah, Nagendra P (2009) Hydrolysis of isoflavone glycosides in soymilk by B-galactosidase and B-glucosidase. Journal of Food Biochemistry, 33 (1). pp. 38-60. ISSN 1745-4514

Abstract

The objective of this study was to assess the potential of pure β-galactosidase and β-glucosidase for hydrolyzing isoflavone glycosides to aglycones in soy milk. Both pure β-galactosidase and β-glucosidase were added at various concentrations (0.5, 1.0, 2.0 and 4.0 U/mL) to soy milk made from 4% soy protein isolate and incubated at 37C for up to 240 min. Isoflavones were quantified using high-performance liquid chromatography. The isoflavone contents of soy milk before and after autoclaving were also compared. β-Glucosidase and β-galactosidase were both able to hydrolyze the β-glucosidic linkages in isoflavone glycosides. A range of 43.3 to 77.2% of the total isoflavone glycosides was hydrolyzed at various β-galactosidase concentrations. The β-glucosidase hydrolyzed isoflavone glycosides more efficiently than β-galactosidase. At the most diluted β-glucosidase concentration (0.5 U/mL), 86.6% of isoflavone glycosides were hydrolyzed to aglycones at 240 min.

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Item type Article
URI https://vuir.vu.edu.au/id/eprint/4531
DOI https://doi.org/10.1111/j.1745-4514.2008.00206.x
Official URL http://onlinelibrary.wiley.com/doi/10.1111/j.1745-...
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID17574, β-galactosidase, β-glucosidase, hydrolysis, soy milk isoflavone glycosides, thermostable
Citations in Scopus 15 - View on Scopus
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