Publication: Hydrolysis of soybean isoflavonoid glycosides by Dalbergia β-glucosidases
Issued Date
2007-03-21
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ISSN
00218561
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2-s2.0-34147169561
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Agricultural and Food Chemistry. Vol.55, No.6 (2007), 2407-2412
Suggested Citation
Phimonphan Chuankhayan, Thipwarin Rimlumduan, Jisnuson Svasti, James R. Ketudat Cairns Hydrolysis of soybean isoflavonoid glycosides by Dalbergia β-glucosidases. Journal of Agricultural and Food Chemistry. Vol.55, No.6 (2007), 2407-2412. doi:10.1021/jf062885p Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/24022
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Title
Hydrolysis of soybean isoflavonoid glycosides by Dalbergia β-glucosidases
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Abstract
Two β-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 β-glucosidases could hydrolyze conjugated soybean glycosides, but D. nigrescens β-glucosidase hydrolyzed both conjugated and nonconjugated glycosides in crude soybean extract more rapidly. The kinetic properties K m, kcat, and kcat/Km of the Dalbergia β-glucosidases toward conjugated isoflavonoid glycosides, determined using high-performance liquid chromatography, confirmed the higher efficiency of the D. nigrescens β-glucosidase in hydrolyzing these substrates. The D. nigrescens β-glucosidase could also efficiently hydrolyze isoflavone glycosides in soy flour suspensions, suggesting its application to increase free isoflavones in soy products. © 2007 American Chemical Society.