Development of isoflavone aglycones production from soy germ using β-glucosidase from bacillus coagulans PR03 and application for elderly health drink

การพัฒนาการผลิตไอโซฟลาโวนชนิดอะไกลโคนจากจมูกถั่วเหลืองด้วยเอนไซม์เบต้า-กลูโคซิเดสจากเชื้อ Bacillus coagulans PR03 และประยุกต์ในเครื่องดื่มเพื่อสุขภาพสำหรับผู้สูงอายุ

Name: Supakit Chaipoot

Classification :.DDC: 635.655

LCSH: Soybean -- Processing

LCSH: Isoflavones

LCSH: Beverages

Abstract: The optimal extraction of isoflavone glucosides for use as a precursor for isoflavone aglycone production and β-glucosidase enzyme production from Bacillus coagulans PR03 was investigated for this research. The optimal isoflavone glucosides extraction was soy germ with ethanol at 1:5 by high-power ultra-sonication (HPU), 80% ethanol concentration with temperature 80 oC for 160 minutes. Isoflavone glucosides extracts contain of diadzin, genistin, glycitin and total glucosides were 307.47, 214.84, 73.63 and 595.93 mg/100 g of soy germ, respectively. β-glucosidase enzyme production from studied media using Bacillus coagulans PR03 was also investigated that the optimal condition of peptone, beef extract, glucose, magnesium sulfate concentration were 2.00, 14.84, 2.00 and 0.10, respectively. The optimal incubation temperature was 30oC at pH 7.96, appropriate time to harvest β-glucosidase was 18 hours which was the highest of β-glucosidase activity (4.01 mU/mL). The appropriate condition for isoflavone aglycones production with the ratio of isoflavone glucoside, Bacillus coagulans PR03 and water were 1:1:8 at 37.50oC for 120 hours using 100g per 100ml isoflavone aglycone solution of amberlite XAD-4 resin with purity of 42.22%. In the development of beverage product from aglycones (1 serving size = 70ml), the suitable ingredients were of developed isoflavone, passion fruit, fructose syrup and inulin powder were 1 ml, 55.78 ml, 11.22 ml and 2 g, respectively. Regarding the nutritive values of the developed from aglycones (1 serving size = 70ml) composed of isoflavone of 23.07 mg, energy level was 75.39 Kcal. The moisture, protein, total fat, carbohydrate and ash contents were 94.75%, 0.67%, 0.33%, 4.02% and 0.26%, respectively. Considering, the factors that affect the overall acceptability on isoflavone aglycones beverage such as gender, age, education and salaries of the consumers using chi-square test showed that gender, age, education and salary were not correlated on isoflavone aglycones beverage. Consumer acceptability (n=200) of product. The preference of color was in range of like moderately (6.02). While the preference of odor, viscosity, sweetness, sourness and overall acceptability were in range of like slightly to like moderately (5.52-5.86).

Chiang Mai University Library

Address: CHIANG MAI

Email: cmulibref@cmu.ac.th

Name: Sirirung Wongsakul

Role: Chairman

Name: Pairote Wiriyacharee

Role: Member

Name: Sujinda Sriwattana

Role: Member

Name: Sakda Pruenglampoo

Role: Member

Name: Saisamorn Lumyong

Role: Member

Created: 2018

Modified: 2020-01-04

Issued: 2020-01-04

วิทยานิพนธ์/Thesis

application/pdf

CallNumber: Th 635.655 S959D

eng

DegreeName: Doctor of Philosophy

Level: Doctoral Degree

Descipline: Agro-Industrial Product Development

Grantor: Chiang Mai University

©copyrights Chiang Mai University

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