Food Science and Biotechnology

, Volume 19, Issue 5, pp 1373–1379

Purification and characterization of a β-glucosidase capable of hydrolyzing soybean isoflavone glycosides from Pichia guilliermondii K123-1

  • Jai-Hyun So
  • Won-Chan Kim
  • Jae-Ho Shin
  • Choon-Bal Yu
  • In-Koo Rhee
Research Article

Abstract

A β-glucosidase, efficiently hydrolyzing isoflavone glycoside to isoflavone aglycone, was purified from Pichia guilliermondii K123-1, isolated from Korean soybean paste by ammonium sulfate precipitation, ion exchange column chromatography, gel filtration, and fast protein liquid chromatogram (FPLC). The molecular mass of purified enzyme was estimated to be 45 kDa by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDSPAGE). The optimum temperature for enzyme activity was 45°c and it decreased dramatically above 50°c. The maximal activity was at pH 4.5 and more than 80% of the activity was retained for 24 hr in the pH range from 4.0 to 8.0 at 4°C. The N-terminal amino acid sequence of the enzyme was determined to be GLNWDYDNDK. Based on its substrate specificity and catalytic properties, the activity of the purified β-glucosidase was more effective when the sugar moiety of the glycoside was glucose and the size of the aglycone similar to that of the isoflavones. The purified β-glucosidase efficiently converts genistin and daidzin to genistein and daidzein 1.96 and 1.75 times more than almond meal β-glucosidase.

Keywords

isoflavone β-glucosidase Pichia guilliermondii K 123-1 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Netherlands 2010

Authors and Affiliations

  • Jai-Hyun So
    • 1
  • Won-Chan Kim
    • 1
  • Jae-Ho Shin
    • 1
  • Choon-Bal Yu
    • 2
  • In-Koo Rhee
    • 1
  1. 1.Department of Agricultural ChemistryKyungpook National UniversityDaeguKorea
  2. 2.Department of Food Science and EngineeringDaegu UniversityGyeongsan, GyeongbukKorea

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