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β‐Glucosidases from Soybeans Hydrolyze Daidzin and Genistin
Author(s) -
MATSUURA MASARU,
OBATA AKIO
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03231.x
Subject(s) - genistin , daidzin , chemistry , hydrolysis , food science , glucosidases , biochemistry , biology , endocrinology , genistein , daidzein
β‐Glucosidases which hydrolyze isoflavone glucosides, daidzin and genistin, were partially purified from soybean cotyledon. Three iso‐forms of β‐glucosidases (A,B,C) were separated on a CM‐Sephadex C‐50 ion exchange column. β‐Glucosidase‐B and C brought about nearly all of the hydrolyzing action on daidzin and genistin. β‐Glu‐cosidase‐B and C were further purified with gel‐filtration chromatog‐raphy, and the partially purified enzymes were characterized at pH 5.0 and 45°C, (optimum conditions). Adding the β‐glucosidase‐B and C to soymilk at 45°C, both enzymes hydrolyzed daidzin and genistin and caused an increase in aglycones daidzein and genistein.