Abstract
The effective utilization of okara (soybean residue) has become a considerable challenge in recent years. In this paper, the potential advantages of β-glucosidase production from okara fermented by Kluyveromyces marxianus were evaluated and the properties of the β-glucosidase were also characterized. The results showed that okara can significantly induce the production of β-glucosidase from K. marxianus. The β-glucosidase activity was up to 4.5 U/mg under optimized fermentation conditions. The optimal parameters were as follows: fermentation temperature 35 °C, cultivation time 98 h, inoculum concentration 10%, and 30 g/L of okara. After two steps of purification using ammonium sulfate precipitation and Sephadex G-75 column chromatography, the activity of β-glucosidase was 71.4 U/mg. The native enzyme was an approximately 66 kDa dimer consisting of two different subunits (22 and 44 kDa). The kinetic parameters of the K. marxianus β-glucosidase, using pNPG as substrate, were Vmax 8.34 μmol min−1 mg−1 and Km 7.42 mM. The β-glucosidase showed high thermostability and acid–alkali tolerance as well as low inhibition by DMSO (10–50%). In conclusion, this study supports the notion that okara fermentation by K. marxianus could be a useful process to produce β-glucosidase.
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Acknowledgements
The authors are grateful to Jilin Province Innovation Center for Biological Food and Manufacturing Technology for their excellent technical assistance. Financial support was provided by the Earmarked Fund for Ministry of Science and Technology of the People Republic of China (2017YFE0105400), Modern Agro-industry Technology Research System (CARS-04), the Jilin Provincial Science and Technology Department (20170312022ZX) Changchun Science and Technology Bureau (17DY013) and the Education Department of Jilin Province (JJKH20170302KJ).
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Su, M., Hu, Y., Cui, Y. et al. Production of β-glucosidase from okara fermentation using Kluyveromyces marxianus. J Food Sci Technol 58, 366–376 (2021). https://doi.org/10.1007/s13197-020-04550-y
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DOI: https://doi.org/10.1007/s13197-020-04550-y