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>