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Brazilian Journal of Food Technology

versão On-line ISSN 1981-6723

Resumo

MOREIRA, Amanda Aleixo; FERREIRA, Ana Camila Vaitkevicius; SILVA, Josemeyre Bonifácio da  e  RIBEIRO, Mara Lúcia Luiz. Treatment of sugarcane bagasse for the immobilization of soybean β-glucosidase and application in soymilk isoflavones. Braz. J. Food Technol. [online]. 2019, vol.22, e2018243.  Epub 17-Out-2019. ISSN 1981-6723.  https://doi.org/10.1590/1981-6723.24318.

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.

Palavras-chave : Soybean; β-glucosidase; Sugarcane bagasse; Enzyme immobilization; Isoflavones; Commercial soymilk.

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