Soybean β-glucosidase immobilisated on chitosan beads and its application in soy drink increase the aglycones

Abstract

The objective of this study was to investigate the immobilisation efficiency of soybean β-glucosidase (181.6U/mL; 23.8mg protein/mL) on activated chitosan beads. Central Composite Rotational Design (CCDR) 23 was used and the application of immobilised enzyme in commercial soy drink was evaluated. The activation of chitosan beads was achieved with established 2.5% glutaraldehyde, pH 7.5, 8h incubation time (6h with agitation and 2h without agitation) at 37°C. The highest immobilisation efficiency (%) of soybean β-glucosidase on chitosan beads obtained was 37.74U/mL and 18.84mg protein/4 chitosan beads at pH 7.5 and 20h coupling time of enzyme-matrix (7h with agitation and 13h without agitation) at 4°C. The immobilised enzyme incubated at 50°C, pH 5.5 resulted in 24% increase in the aglycones content in commercial soy drink after 60min.