Immobilization of Aspergillus oryzae α-galactosidase in gelatin and its application in removal of flatulence-inducing sugars in soymilk
| Autor: | S. K. Shankar, S. J. Prashanth, K. Naganagouda, V. H. Mulimani, S. K. Dhananjay |
|---|---|
| Rok vydání: | 2007 |
| Předmět: |
chemistry.chemical_classification
food.ingredient Chromatography biology Physiology Formaldehyde General Medicine Oligosaccharide biology.organism_classification Applied Microbiology and Biotechnology Gelatin chemistry.chemical_compound food chemistry Aspergillus oryzae Yield (chemistry) medicine medicine.symptom Raffinose Flatulence Sugar Biotechnology |
| Zdroj: | World Journal of Microbiology and Biotechnology. 23:1131-1137 |
| ISSN: | 1573-0972 0959-3993 |
| Popis: | Raffinose oligosaccharides (RO) are the major factors responsible for flatulence following ingestion of soybean-derived products. Removal of RO from seeds or soymilk would then have a positive impact on the acceptance of soy-based foods. In this study, α-galactosidase from Aspergillus oryzae was entrapped in gelatin using formaldehyde as the hardener. The immobilization yield was 64.3% under the optimum conditions of immobilization. The immobilized α-galactosidase showed a shift in optimum pH from 4.8 to 5.4 in acetate buffer. The optimum temperature also shifted from 50°C to 57°C compared with soluble enzyme. Immobilized α-galactosidase was used in batch, repeated batch and continuous mode to degrade RO present in soymilk. In the repeated batch, 45% reduction of RO was obtained in the fourth cycle. The performance of immobilized α-galactosidase was tested in a fluidized bed reactor at different flow rates and 86% reduction of RO in soymilk was obtained at 25 ml h−1 flow rate. The study revealed that immobilized α-galactosidase in continuous mode is efficient in reduction of RO present in soymilk. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|
Full text from SpringerLink