β-葡萄糖苷酶的固定化及其用于制备大豆异黄酮的研究  

Study on Immobilization of β-Glucosidase and Production of Soybean Isoflavones with Immobilized β-Glucosidase

作　　者：吴定[1] 鞠兴荣[1] 刘长鹏[1] 高瑀珑[1] 路桂红[1] 

机构地区：[1]南京财经大学食品科学与工程学院,江苏南京210003

出　　处：《食品科学》2009年第8期25-28,共4页Food Science

基　　金：江苏省教育厅自然科学基金项目(03KJD550002)

摘　　要：采用25%脱乙酰壳聚糖滴入15%的NaOH与30%的CH3OH组合的成球凝结溶液制备中空球形脱乙酰壳聚糖。适量的β-葡糖糖苷酶用4%戊二醛与中空球形脱乙酰壳聚糖偶联,实现β-葡糖糖苷酶的固定化。中空球形壳聚糖固定化的β-葡萄糖苷酶适宜pH值为4.0、适宜温度为68℃、相对酶活力为87.9%。在50℃用60%乙醇提取大豆异黄酮糖苷,得率约为4.0mg/g。再用固定化β-葡糖糖苷酶水解异黄酮糖苷,70℃、1h后,再经超滤、固定化酵母细胞等处理,可制备纯度达94%的大豆异黄酮甙元。The hollow globular chitosan was made by injecting mixture of 15% NaOH and 30% CH3OH into 25% chitosan solution. Then β-glucosidase was immobilized by the coupling effect of 4% gluluraldehyde and the hollow globular chitosan. It was found that the optimum reaction temperature and pH and relative activity of immobilized β-glucosidase are 68 ℃, 4.0 and 87.9%, respectively. The soybean isoflavone glucoside was firstly extracted with a yield of 4.0 mg/g from soybean meal by 60% alcohol at 50℃, and then hydrolyzed by immobilized β-glucosidase at 70℃ for 1 h. After treatments of ultrafiltration and immobilized yeast fermentation, finally soybean isoflavone with the purity of 94% was obtained.

关 键 词：固定化β-葡萄糖苷酶 大豆异黄酮甙元 脱乙酰壳聚糖 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]