Enhanced elimination of non-digestible oligosaccharides from soy milk by immobilized α-galactosidase: A comparative analysis

Journal of Food Biochemistry
Priti KatroliaNarasimha Kumar Kopparapu

Abstract

This study compared two immobilization matrices like calcium-alginate and chitosan for immobilization of α-galactosidase and evaluated their potential for the removal of non-digestible raffinose family oligosaccharides from soy milk which cause abdominal discomfort. The pH optima of the free and immobilized enzymes were found to be similar at pH 4.0. The chitosan-immobilized α-galactosidase displayed higher optimal temperature (60°C) compared to alginate-immobilized enzyme (45°C) and free enzyme (50°C). The chitosan-immobilized and alginate-immobilized α-galactosidases displayed 93.7% and 97.6% hydrolysis of raffinose family oligosaccharides, respectively, while the free enzyme hydrolyzed only 30.3% oligosaccharides present in soy milk in 4 hr. Remarkably, both the immobilized enzymes showed complete removal of raffinose family oligosaccharides in 8 hr. Moreover, reusability studies indicate that even after five cycles of reuse, the chitosan and alginate-immobilized enzymes displayed 99% and 60% hydrolysis, respectively. PRACTICAL APPLICATIONS: In this study, we have used two inexpensive and non-toxic matrices for immobilizing α-galactosidase. We report that entrapment of α-galactosidase with chitosan significantly improved the...Continue Reading

References

Feb 19, 2011·Applied Biochemistry and Biotechnology·Joana Gasperazzo FerreiraSebastião Tavares de Rezende
Aug 30, 2011·International Journal of Biological Macromolecules·Hasan BayraktarSeçil Onal
Feb 26, 2013·Chemical Society Reviews·Robert DiCosimoGregory Bohlmann
Aug 14, 2013·Critical Reviews in Biotechnology·Priti KatroliaZhengqiang Jiang
Apr 7, 2015·Ecotoxicology and Environmental Safety·Bipasha DasChiranjib Bhattacharjee
Sep 9, 2018·International Journal of Biological Macromolecules·Feng YeJun-Long Meng

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