Structural analysis of a novel enzyme to produce soy isoflavones

β-Glucosidase enzymes are used in the food industry to hydrolyse glycosidic bonds in complex sugars; they are used to produce soy isoflavones, a valuable food supplement.

In order for them to withstand harsh industrial processes, there is a need for these kinds of enzymes to be adapted to function in extreme environmental conditions.

Scientists from the University of Nottingham identified a novel β-Glucosidase that can hydrolyse isoflavone glucosides under extreme conditions. Using X-ray diffraction data from Diamond's I04 beamline, they were able to re-create these extreme conditions to determine its structure and understand how it works.

Read the case study to find out what they discovered.