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Optimisation of soy flour fermentation parameters to produce β-glucosidase for bioconversion into aglycones

  • Published:2014-06 Issue: Volume:152 Page:56-65
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Handa C.L.,Couto U.R.,Vicensoti A.H.,Georgetti S.R.,Ida E.I.

Funder

Fundação Araucária/CNPq, PRONEX Program

Foundation CAPES/MEC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference37 articles.

1. Tranformación de las β-glicosil isoflavonas por fermentación semi-sólida de harina de soja con Aspergillus oryzae;Aguiar;CYTA-Journal of Food,2003

2. Production of a cellulolytic enzyme system in mixed-culture solid-state fermentation of soybean hulls supplemented with wheat bran;Brijwani;Process Biochemistry,2010

3. Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment;Carrão-Panizzi;Pesquisa Agropecuária Brasileira,2000

4. Soyfoods and soybean products: From traditional use to modern applications;Chen;Applied microbiology and biotechnology,2012

5. β-Glucosidase isolated from soybean okara shows specificity toward glucosyl isoflavones;Chiou;Journal of Agricultural and Food Chemistry,2010

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