Table 3.

Hydrolysis rates and productivities of A. terreus β-glucosidase and Novozyme 188 to soybean isoflavone

Amount (U)	Enzyme	Hydrolysis rate (%)			Productivity (mmol/(L·h))
		Daidzin	Glycitin	Genistin	Daidzein	Glycitein	Genistein
0.025	At-Bgl	32.76±0.28A	27.58±0.10B	28.78±0.13B	0.41±0.02a	0.08±0.01c	0.24±0.02b
	Nov 188	10.31±0.03C	12.38±0.02A	11.97±0.03B	0.15±0.02a	0.03±0.01c	0.08±0.01b
0.050	At-Bgl	95.46±0.22A	64.25±0.29C	84.68±0.38B	1.06±0.06a	0.18±0.03c	0.68±0.02b
	Nov 188	34.04±0.04A	20.58±0.28C	28.52±0.29B	0.57±0.02a	0.07±0.01c	0.19±0.02b
0.075	At-Bgl	95.78±0.20A	72.08±0.08C	86.74±0.04B	1.14±0.01a	0.19±0.01c	0.72±0.03b
	Nov 188	59.16±0.16A	23.07±0.04C	54.15±0.16B	0.84±0.04b	0.13±0.02a	0.40±0.02c

The reactions were performed in McIlvaine buffer (100 mmol/L, pH 5.0) containing 50 μl soybean isoflavone flour extract and 0.025, 0.050, or 0.075 U β-glucosidase. All reactions were performed at 50 °C for 10 min. At-Bgl: β-glucosidase from Aspergillus terreus. Nov 188: commercial β-glucosidase cellobiase Novozyme 188. Data (mean±SD (n=3)) with different superscripts within a row differ significantly (P<0.05)