In order to increase physiological activity of soyasaponin, enzyme hydrolysis of soyasaponin was studied. The enzyme
which hydrolyzes soyasaponin to lower sugar soyasaponin was obtained from Aspergillus sp.39s. And it was purified by
the method of biologic chromatography system. The method of SDS-polyacrylamide gel electrophoresis was used to
determine the molecular weight of the enzyme produced by Aspergillus sp.39s. The molecular weight was about 50 kDa.
The optimum pH and temperature of soyasaponin-β-galactosidase produced from sp.39s was 5.0 and 40°C respectively.
Soyasaponin-β-galactosidase was comparatively stable in the pH range from 3.0 to 7.0 and in the temperature range from
20°C to 60°C.
The biological activity of teasaponins and their molecular structure are closely related, and the activity of saponins may be increased with the change of their molecular structure. In this report, teasaponins were hydrolyzed by Aspergillus niger for increasing the antioxidant activity. The antioxidant activity of teasaponins before and after hydrolyzed was tested by DPPH, and the result showed four new teasaponins were produced after hydrolysis, and their antioxidant activity was increased significantly than the original teasaponins before hydrolysis, the radical scavenging capacity (RSC) was partly up to 95 %.
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