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Biochemical Characterization of Esterase from Soybean (Glycine max L.)

Barros, Marcio de, University of Campinas-UNICAMP, Campinas, SP, Brazil ; Macedo, Gabriela Alves, University of Campinas-UNICAMP, Campinas, SP, Brazil

Food Science and Biotechnology, 2011, 20(5), , pp.1195-1201 [Peer Reviewed Journal]

Heidelberg: The Korean Society of Food Science and Technology

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Title:
Biochemical Characterization of Esterase from Soybean (Glycine max L.)
Author: Barros, Marcio de, University of Campinas-UNICAMP, Campinas, SP, Brazil ; Macedo, Gabriela Alves, University of Campinas-UNICAMP, Campinas, SP, Brazil
Subjects: ACIDE GRAS ; ACIDOS GRASOS ; Chemistry ; Chemistry and Materials Science ; Enzymes ; ESTERASAS ; ESTERASE ; ESTERASES ; FATTY ACIDS ; Food Science ; Glycine max ; Hydrolysis ; Industrial applications ; Nutrition ; pH effects ; Research Article ; Salts ; SEED ; Seeds ; SEMENCE ; SEMILLAS ; SOJA ; SOYBEANS ; Temperature preferences ; 식품과학
Is Part Of: Food Science and Biotechnology, 2011, 20(5), , pp.1195-1201
Notes: 2012002605
Q01
ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-1
content type line 23
G704-000139.2011.20.5.001
Description: Esterases are enzymes that present good potential in industrial application, and soybean seed can represent an alternative source for this enzyme. The extraction and esterase activity of Brazilian soybean seeds (Glycine max L.) were evaluated. Esterase activity was found in both the germinated and non-germinated seeds at 2.90 and 1.70 U/mg, respectively, with a concentration in the powdered extract (freeze dried) of 100 mg/mL. The enzyme showed a preference for the hydrolysis of short chain fatty acids (120.02 U/mL) and optimum pH for activity was pH 8.0 with optimum temperatures of 40 and 80℃. The enzyme showed stability at 70℃ showing 60% of residual activity and activity increased with the addition of the following salts: NaNO₃, K₂SO₄, and Na₂SO₄ in the reaction medium.
Publisher: Heidelberg: The Korean Society of Food Science and Technology
Language: English

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Biochemical Characterization of Esterase from Soybean (Glycine max L.)

Barros, Marcio de, University of Campinas-UNICAMP, Campinas, SP, Brazil ; Macedo, Gabriela Alves, University of Campinas-UNICAMP, Campinas, SP, Brazil

Heidelberg: The Korean Society of Food Science and Technology

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