【作者】 徐茂军；

【Author】 Xu Maojun (College of Food Science and Biotechnology and Environmental Engineering,Zhejiang Gongshang University,Hangzhou 310035)

【机构】 浙江工商大学食品、生物与环境工程学院；

【摘要】 对利用β-葡萄糖苷酶将豆奶及豆奶粉中生物有效性较低的异黄酮糖苷化合物转化为高活性的异黄酮糖苷配基化合物进行了试验研究。研究了不同浓度β-葡萄糖苷酶对豆奶及豆奶粉中大豆苷、乙酰大豆苷和丙二酰大豆苷的降解转化作用。结果表明,在β-葡萄糖苷酶浓度1．5 U/mL、pH 5．5、45℃保温1h 的条件下,豆奶及豆奶粉中大豆苷、乙酰大豆苷和丙二酰大豆苷的总量分别降低了89．1%和89．5%,大豆黄素的含量分别增加了57．2和78．7 倍；黄豆苷、乙酰黄豆苷和丙二酰黄豆苷的总量分别降低了93．2%和87．7%,黄豆黄素的含量分别增加了4．2和11．7倍；染料木苷、乙酰染料木苷和丙二酰染料木苷的总量分别降低了 93．8%和82．4%,染料木黄酮的含量分别增加了5．2和23．0倍。试验结论：利用β-葡萄糖苷酶能够将豆奶及豆奶粉中生物有效性较低的异黄酮糖苷化合物高效转化为高活性的异黄酮糖苷配基化合物。更多还原

【Abstract】 In order to study the enzymatic conversion of the isoflvones from their bio-unavailable forms,isoflavone glycosides,to their bio-available forms,isoflavone aglycones,in soymilk and soymilk powder using β-glucosidase.The conversion of daidzin,glycitin,genistin and their malonyl-and acetyl-forms by different concentration of β-glucosidase was detected.The results showed that when the enzyme concentration was 1.5 U/mL,pH was 5.5 and the hydrolytic time was 1h,the total contents of daidzin,malonyldaidzin,and acetyldaidzin in soymilk and soymilk powder were decreased 89.1% and 89.5% respectively,while the content of daidzein in soymilk and soymilk powder were 57.2 and 78.7 times higher than those of untreated samples respectively:the total contents of glycitein,glycitin,acetylglycitin,malonylglycitin in soymilk and soymilk powder decreased 93.2% and 87.7% respectively,and the contents of glycitein of soymilk and soymilk powder were 4.2 and 11.7 times higher than those of the untreated samples: the total contents of genistin,acetylgenistin,malobylgenistin in soymilk and soymilk powder decreased 93.8% and 82.4% respectively,while the contents of genistein in soymilk and soymilk powder were 5.2 and 23.0 times higher than those of the untreated samples.The results indicated that bio-unavailable isoflvone glycosides could be conversed efficiently to bio-available isoflvone aglycones using β-glucosidase.更多还原