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Article: Hydrolysis of isoflavone glycosides in soy milk by β-galactosidase and β-glucosidase

TitleHydrolysis of isoflavone glycosides in soy milk by β-galactosidase and β-glucosidase
Authors
Issue Date2009
Citation
Journal Of Food Biochemistry, 2009, v. 33 n. 1, p. 38-60 How to Cite?
AbstractThe 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. © 2009, Wiley Periodicals, Inc.
Persistent Identifierhttp://hdl.handle.net/10722/179115
ISSN
2015 Impact Factor: 0.832
2015 SCImago Journal Rankings: 0.424
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorPham, TTen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:52:05Z-
dc.date.available2012-12-19T09:52:05Z-
dc.date.issued2009en_US
dc.identifier.citationJournal Of Food Biochemistry, 2009, v. 33 n. 1, p. 38-60en_US
dc.identifier.issn0145-8884en_US
dc.identifier.urihttp://hdl.handle.net/10722/179115-
dc.description.abstractThe 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. © 2009, Wiley Periodicals, Inc.en_US
dc.languageengen_US
dc.relation.ispartofJournal of Food Biochemistryen_US
dc.titleHydrolysis of isoflavone glycosides in soy milk by β-galactosidase and β-glucosidaseen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1745-4514.2008.00206.xen_US
dc.identifier.scopuseid_2-s2.0-59549103653en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-59549103653&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume33en_US
dc.identifier.issue1en_US
dc.identifier.spage38en_US
dc.identifier.epage60en_US
dc.identifier.isiWOS:000263040900003-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridPham, TT=55426327300en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US
dc.identifier.citeulike4021096-

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