Removal of raffinose family oligosaccharides from soymilk by alpha-galactosidase immobilized on Sepabeads EC-EA and Sepabeads EC-HA
Makaleler > Tam Makale · 2022
Yazarlar: Seçil ÖNAL, Evran Bıçak Çelem
FOOD SCIENCE AND TECHNOLOGY, SCI Expanded İndekslerine Giren Dergi, Uluslararası, Scopus, 2022, cilt 2, ss 1266-1275
DOI: 10.1021/acsfoodscitech.2c00115
Özet
High Resolution Image Download MS PowerPoint Slide Enzymatic hydrolysis of raffinose family oligosaccharides (RFOs), mainly raffinose and stachyose, into digestible sugars improves the nutritional value of soybean and soymilk. α-Galactosidases have been widely employed for the degradation of RFOs in industrial food applications. In the present study, α-galactosidase was immobilized on Sepabeads EC-EA and Sepabeads EC-HA by direct covalent attachment and also by adsorbtion/crosslinking methods by using glutaraldehyde chemistry. The covalently immobilized enzyme on Sepabeads EC-HA completely hydrolyzed both raffinose and stachyose for 24 h. The adsorbed/crosslinked enzyme on Sepabeads EC-HA hydrolyzed the stachyose and raffinose with 100 and 88.6% degrees at the same time, respectively. The results suggested that the covalently immobilized enzyme on Sepabeads EC-HA is more efficient in the degradation of RFOs. Therefore, this form of enzyme may be a good candidate for removing of RFOs found in many products of the food industry.