Fermentation-enzymatic coupling method for daidzein transformation
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摘要: 以市售大豆异黄酮粉为样品,选用产β-葡萄糖苷酶的LJ-Q2菌种与优化后的固定化β-葡萄糖苷酶进行耦合发酵,采用单因素、响应曲面法对耦合发酵条件进行优化,高效液相法（HPLC）测定大豆异黄酮苷元,考察耦合发酵条件对大豆苷元转化率的影响。研究结果如下:最优条件为温度54℃,耦合时间3 h,初始p H7,固定化酶添加量7%;大豆异黄酮苷元绝对质量13.76 mg,大豆异黄酮苷元转化率为76.8%。对大豆苷制备应用技术开发有参考价值。Abstract: The commercially available soybean isoflavone powder was used as sample, LJ-Q2 strain with β-glucosidase was selected and coupled with optimized immobilized β-glucosidase.The coupling conditions were optimized by single factor and response surface method. The content of soybean isoflavone glycoside was determined by high performance liquid chromatography ( HPLC) . The effects of coupled fermentation conditions on the conversion of daidzein were investigated.The results of optimal conditions were as follows: temperature 54 ℃, coupling time 3 h, initial p H7, immobilized enzyme addition amount 7%.The absolute quality of soybean isoflavone aglycon was 13.76 mg, the conversion rate of soybean isoflavone aglycon was 76.8%, application of technology development for soybeans glycosides had reference value.
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Keywords:
- immobilization /
- coupled fermentation /
- daidzein /
- conversion rate
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