10.6084/m9.figshare.10026134.v1
Amanda Aleixo Moreira
Amanda Aleixo
Moreira
Ana Camila Vaitkevicius Ferreira
Ana Camila Vaitkevicius
Ferreira
Josemeyre Bonifácio da Silva
Josemeyre Bonifácio da
Silva
Mara Lúcia Luiz Ribeiro
Mara Lúcia Luiz
Ribeiro
Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones
SciELO journals
2019
Soybean
β-glucosidase
Sugarcane bagasse
Enzyme immobilization
Isoflavones
Commercial soymilk
2019-10-23 05:19:12
Dataset
https://scielo.figshare.com/articles/dataset/Treatment_of_sugarcane_bagasse_for_the_immobilization_of_soybean_-glucosidase_and_application_in_soymilk_isoflavones/10026134
<div><p>Abstract Sugarcane bagasse from agro-industrial residues was autoclaved at 121 °C for 15 min, treated with 2% NaOH and activated with 2.5% glutaraldehyde for the immobilization of soybean β-glucosidase. Scanning electron microscopy, energy dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy characterized and confirmed the immobilization of the β-glucosidase on the sugarcane bagasse. The immobilization efficiency was influenced by the type of bagasse modification and was 99% at maximum. The optimum immobilization conditions were 1 mg mL-1 protein, pH 7.0, 2.5% glutaraldehyde, 110 rpm and 8 h of incubation at 4 °C. The immobilized system could be reused for 15 cycles without the complete loss of activity. The thermal stability indicated a residual activity of 15% after 180 min incubation at 70 °C. The conversion efficiency of glucosides to aglycones in commercial soymilk by β-glucosidase immobilized on sugarcane bagasse was evaluated and the total aglycone content increased by 23.8% after incubation at 50 °C for 120 min.</p></div>