β -Glucosidases are used in the food industry to hydrolyse glycosidic bonds in complex sugars, with enzymes sourced from extremophiles better able to tolerate the process conditions. In this work, a novel β-glycosidase from the acidophilic organism Alicyclobacillus herbarius was cloned and heterologously expressed in E. coli BL21 (DE3). Ahe GH1 was stable over a broad range of pH values (5-11) and temperatures (4 ºC-55 ºC). The enzyme exhibited excellent tolerance to fructose and good tolerance to glucose, retaining 65% activity in the presence of 10% ( w/v ) glucose. It also tolerated organic solvents, some of which appeared to have a stimulating effect, in particular ethanol with a 1.7-fold increase in activity at 10% ( v/v ). The enzyme was then applied for the cleavage of isoflavone from isoflavone glucosides in an ethanolic extract of soy flour, to produce soy isoflavones which constitute a valuable food supplement, achieving full conversion within 15 min at 30 °C.
Release of soybean isoflavones using a β-Glucosidase from Alicyclobacillus herbarius / L. Delgado, C.M. Heckmann, F. Di Pisa, L. Gourlay, F. Paradisi. - In: CHEMBIOCHEM. - ISSN 1439-4227. - (2020). [Epub ahead of print]
Release of soybean isoflavones using a β-Glucosidase from Alicyclobacillus herbarius
F. Di Pisa;L. GourlayPenultimo
;
2020
Abstract
β -Glucosidases are used in the food industry to hydrolyse glycosidic bonds in complex sugars, with enzymes sourced from extremophiles better able to tolerate the process conditions. In this work, a novel β-glycosidase from the acidophilic organism Alicyclobacillus herbarius was cloned and heterologously expressed in E. coli BL21 (DE3). Ahe GH1 was stable over a broad range of pH values (5-11) and temperatures (4 ºC-55 ºC). The enzyme exhibited excellent tolerance to fructose and good tolerance to glucose, retaining 65% activity in the presence of 10% ( w/v ) glucose. It also tolerated organic solvents, some of which appeared to have a stimulating effect, in particular ethanol with a 1.7-fold increase in activity at 10% ( v/v ). The enzyme was then applied for the cleavage of isoflavone from isoflavone glucosides in an ethanolic extract of soy flour, to produce soy isoflavones which constitute a valuable food supplement, achieving full conversion within 15 min at 30 °C.File | Dimensione | Formato | |
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