| Literature DB >> 17311399 |
Phimonphan Chuankhayan1, Thipwarin Rimlumduan, Jisnuson Svasti, James R Ketudat Cairns.
Abstract
Two beta-glucosidases from the legumes Dalbergia cochinchinensis and Dalbergia nigrescens were compared for their ability to hydrolyze isoflavonoid glycosides from soybean. Both D. nigrescens and D. cochinchinensis beta-glucosidases could hydrolyze conjugated soybean glycosides, but D. nigrescens beta-glucosidase hydrolyzed both conjugated and nonconjugated glycosides in crude soybean extract more rapidly. The kinetic properties Km, kcat, and kcat/Km of the Dalbergia beta-glucosidases toward conjugated isoflavonoid glycosides, determined using high-performance liquid chromatography, confirmed the higher efficiency of the D. nigrescens beta-glucosidase in hydrolyzing these substrates. The D. nigrescens beta-glucosidase could also efficiently hydrolyze isoflavone glycosides in soy flour suspensions, suggesting its application to increase free isoflavones in soy products.Entities:
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Year: 2007 PMID： 17311399 DOI： 10.1021/jf062885p
Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279