Hydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase

dc.creatorGuimarães, Valéria Monteze
dc.creatorJosé, Inês Chamel
dc.creatorOliveira, Maria Goreti de Almeida e
dc.creatorOliveira, Maria Goreti de Almeida e
dc.creatorBarros, Everaldo Gonçalves de
dc.creatorMoreira, Maurílio Alves
dc.creatorViana, Simone de Fátima
dc.creatorRezende, Sebastião Tavares de
dc.date2018-09-19T10:44:56Z
dc.date2018-09-19T10:44:56Z
dc.date2015-12
dc.date.accessioned2023-09-27T20:58:41Z
dc.date.available2023-09-27T20:58:41Z
dc.identifier0308-8146
dc.identifierhttps://doi.org/10.1016/j.foodchem.2004.09.045
dc.identifierhttp://www.locus.ufv.br/handle/123456789/21862
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/8952086
dc.descriptionRaffinose oligosaccharides (ROs) make up a substantial part (40%) of the soluble sugars found in soybean seeds and are responsible for flatulence after the ingestion of soybean and other legumes. Consequently, soy-based foods would find a broader approval if the ROs were removed from soybean products or hydrolysed by α-galactosidases. During soybean seed germination, of content the ROs decrease substantially, while the α-galactosidase activity increases. α-Galactosidase was partially purified from germinating seeds by partition in an aqueous two-phase system and ion-exchange chromatography. The enzyme preparation presented maximal activities against ρ-nitrophenyl-α-d-galactopyranoside (ρNPGal) at 60 °C and a pH of 5.0 and the KM app values for ρNPGal, melibiose, and raffinose of the enzyme preparation were 0.33, 0.42, and 6.01 mM, respectively. The enzyme was highly inhibited by SDS, copper, and galactose. Hydrolysis of soybean flour ROs by enzyme preparation reduced the stachyose and raffinose contents by 72.3% and 89.2%, respectively, after incubation for 6 h at 40 °C.
dc.formatpdf
dc.formatapplication/pdf
dc.languageeng
dc.publisherFood Chemistry
dc.relationVolume 93, Issue 4, Pages 665-670, December 2005
dc.rightsElsevier B.V.
dc.subjectα-Galactosidase
dc.subjectRaffinose oligosaccharides
dc.subjectHydrolyzed soybean flour
dc.subjectFlatulence reduction
dc.titleHydrolysis of oligosaccharides in soybean flour by soybean α-galactosidase
dc.typeArtigo


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